Food Safety 

And Inspection

Service

Office of Policy, Program and

Employee Development

August 2005

Food Standards and Labeling

Policy Book

Revised for Web Publication August 2005

Replaces Publication Dated May 2003 and Removal of Publication Dated 1996
PREFACE

The Policy Book is intended to be guidance to help manufacturers and prepare product labels that 

are truthful and not misleading. Compliance with the requirements set forth in this publication 

does not, in itself, guarantee an authorization. On receipt of the label application, consideration 

will be given to suitability of ingredients statements, preparation, and packaging so as not to 

mislead the consumer. Adherence to the product and label requirements in this Policy Book does 

not necessarily guarantee against possible infringement of all related patents, trademarks or 

copyrights.

Changes in this publication are to add new entries, correct errors, condense material, and 

reformat the entries for ease in reading and use. There will be updates of the publication to 

conform to changes in meat and poultry inspection standards and to reflect any current policy 

developments.

Errors found in this issue should be reported through channels to your district office.
TABLE OF CONTENTS

Page

Introduction ............................................................................................. 

Record of Changes..................................................................................... 

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INTRODUCTION

This Policy Book is assembled in dictionary form and may be used in conjunction with the Meat 

and Poultry Inspection Regulations and the Meat and Poultry Inspection Manual, Directives and 

Notices. It is a composite of policy and day-to-day labeling decision, many of which do not 

appear in the above publications. They are subject to change and therefore a periodic updating of 

this book will take place.

Note: Red Meat

Required percentages of meat required for red meat products are shown on the basis of fresh 

uncooked weight unless otherwise indicated. For purposes of this Policy Book, whenever the 

terms beef, pork, lamb, mutton, or veal are used they indicate the use of skeletal muscle tissue 

from the named species (9 CFR 301.2).

Note: Poultry

Required percentages for poultry products are based on a cooked deboned basis unless otherwise 

stated. When the standards indicate “poultry”, the skin and fat are not to exceed natural 

proportions per (9 CFR 381.117(d)).

Applications for label approval should be addressed as follows:

USDA, FSIS, OPPED

Labeling and Consumer Protection Staff (LCPS)

1400 Independence Avenue, SW

Room 614 – Annex Building

Washington, DC 20250-3700

Product samples (only when requested by LCPS) should be packed with sufficient refrigerant to 

last until received. Shipping should be coordinated with requestor to assure delivery before 4:00 

p.m. Friday. 

Labeling and Consumer Protection Staff

1400 Independence Avenue, SW

Room 614 – Annex Building

Washington, DC 20250-3700
UPDATED ENTRIES SINCE LAST PUBLICATION

Corrections:

Aged

Aged Beef

Artificially Colored Products

Bratwurst

Bratwurst, Cured

Buffalo Style

Cereal

Chili Sauce with Meat

Chorizo, Fresh

Egg Roll with Meat

Egg Roll with Poultry

Enzymes – Proteolytic

Fajitas

Giblets and/or Necks Sold with Carcasses

Kiska, Kisba, Kishka, or Stuffed Derma

Labeling of Boneless Beef, Ham or Poultry Products

Labeling of Modified Breakfast Sausage, Cooked Sausage, and Fermented Sausage Products 

 Identified by a Nutrient Content Claim

Labeling of Modified Substitute Versions of Fresh (Species) Sausage, Hamburger or Ground 

 Beef Products

Pasty (Cornish Style)

Pizza Burger

Pizza Sauce with Sausage

Pizza Topping Containing Sausage

Pizza Topping Mix

Poultry Meat, Raw

Protective Coverings (Meat)

Serving Suggestion, Serve as Suggested and Similar Phrases

Solutions in Red Meat Products

Textured Vegetable Protein (TVP) Products-Fresh Meat or Poultry Meat Ratios

Yeast

Deletions:

Methyl Cellulose

Pizza, Combination or Deluxe

Select or Higher
Revisions:

Amenability

Cheese

Cheese Products Containing Meat

Fresh, “Not Frozen” and Similar Terms When Labeling Meat and Poultry Products

Grade Marks

Halal and Zabiah Halal

Kosher

Natural Claims

Pizza

Pizza Chicago Style

Pizza Containing Cheese Substitutes

Potato Sausage, Swedish Style, or Potato Ring or Potato Pudding

Pressure Sensitive Stickers and Indelible Ink

Weisswurst
Definitions:

Corrections: Previous entries that were inadvertently removed from last publication have been 

added back in, or typographical errors which have been corrected, and/or regulatory cites 

corrected

Deletions: Entries which have been removed

Revisions: Previous entries which have been revised to reflect current agency policy

ABBREVIATIONS

AMS Agriculture Marketing Service

BHA Butylated Hydroxyanisole (anti-oxidant)

BHT Butylated Hydroxytolune (anti-oxidant)

CRDSM Calcium Reduced Dry Skim Milk

FDA Food and Drug Administration

FR French

FSIS Food Safety and Inspection Service

FTC Federal Trade Commission

GRAS Generally Recognized as Safe

HVP Hydrolyzed Vegetable Protein

IMPS Institutional Meat Purchase Specifications

IT Italian

LCPS Labeling and Consumer Protection Staff

MPR Moisture Protein Ratio

MSG Monosodium Glutamate

NAMP National Association of Meat Purveyors

NFDM Nonfat Dry Milk

NOP National Organic Program

OPPED Office of Policy Program and Employee Development

PDBFT Partially Defatted Beef Fatty Tissue

PDCB Partially Defatted Chopped Beef

PDCP Partially Defatted Chopped Poultry

PDPFT Partially Defatted Pork Fatty Tissue

PER Protein Efficiency Ratio

PFF Protein Fat Free

pH Measure of Acidity

PPM Parts Per Million

SP Spanish

TVP Textured Vegetable Protein

URMIS Uniform Retail Meat Identity Standards

USA United States of America

USDA United States Department of Agriculture

VPP Vegetable Protein Product
ADDED SOLUTIONS (WITH JUICES): 

Products with added solutions that are cooked in an impervious bag and as a result of the 

cooking contain free flowing juices that are not drained, should be labeled to reflect the 

solution and the juices, e.g., (“Roast Beef Contains up to 12 percent solution with 

Juices”).

ADDED SOLUTIONS (POULTRY) (BONELESS):

Boneless poultry products containing solutions can be labeled similarly to the PFF 

language for cured pork products, that is “Cured Chicken and Water Product X percent of 

Weight is Added Ingredients.” The terms “with natural juices” or “water added” are not 

permitted since both terms do not adequately convey the amount of solution added to the 

poultry products. Additionally, the term “with natural juices” is misleading when a 

solution is introduced into poultry product by means of marinating, soaking, injecting, 

tumbling, etc. 

AGED:

Aging is the process by which fresh beef (carcasses or cuts) are held in a controlled 

environment for a specified period of time of slaughter, to allow enzymatic activity t 

degrade complex proteins and promote the development of flavor and tenderness. 

The term “Aged” on a label must be qualified, e.g., “Aged 65 days.” 

See: Dry Aged

AGED BEEF:

The beef products (carcass or cuts) are maintained in a fresh unfrozen state for a 

minimum of 14 days from the day of slaughter. Aging claims made within the supply 

chain (e.g., prior to the point of sale at retail or food service) shall specify the minimum 

number of days aged and the type of aging used on the principal display panel on the label 

(e.g., “Wet aged for a minimum of ____days.”). If an aging claim is made at the point of 

sale to the consumer, the minimum claimed for aging shall appear on the principal display 

panel of the label (e.g., “Aged for a minimum of a minimum of ____ days.”).

For additional information refer to USDA, AMS, Standardization Branch

“ALL”, “PURE”, AND “100 PERCENT” POULTRY:

A labeling claim, such as, “meat used is 100 percent white meat”, may only be used when 

the poultry meat contains no added ingredients. A labeling claim, such as, “white meat 

only,” is acceptable when white meat is used to the exclusion of dark meat. In this 

situation, other ingredients may be present in the poultry portion of the product. 
“ALL or 100 PERCENT BEEF (Patty Mix)”:

Beef patty mix may be labeled “all,” “pure,” or “100 percent beef,” when the only added 

ingredients are partially defatted chopped beef or finely textured beef. An ingredients 

statement would be required on bulk packed product but not retail packages. “All,” 

“Pure,” or “100 percent,” may not be used if partially defatted beef fatty tissue (PDBFT), 

is used or mechanically separated species (MSS), are used.

ALPHA CELLULOSE:

When used as a carrier of flavoring ingredients, it need not be shown in the ingredients 

statement, unless it functions as a binder in the meat or poultry product. 

AMENABILITY:

The Federal Meat Inspection Act (FMIA) and Poultry Products Inspection Act (PPIA), 

and their implementing regulations, provide for certain exemptions from USDA 

jurisdiction (and, therefore, inspection), e.g., products prepared for human consumption 

that contain meat or poultry ingredients in relatively small proportions, or are not 

considered by consumers to be products of the meat or poultry industry. Generally, the 

USDA has determined by policy that the “relatively small proportions” of livestock 

ingredients are: 3 percent or less raw meat; less than 2 percent cooked meat or other 

portions of the carcass; or 30 percent or less fat, tallow or meat extract, alone or in 

combination. In the case of poultry, the “relatively small proportions” are: less than 2 

percent cooked poultry meat; less than 10 percent cooked poultry skins, giblets or fat, 

separately; or less than 10 percent cooked poultry skins, giblets, fat and poultry meat 

(limited to less than 2 percent) in any combination (refer to 9 CFR Part 381.15(a)). For 

dried products containing poultry, these percentages are computed on the basis of the 

moist cooked chicken in the ready to serve product when prepared according to the 

directions on the consumer package. Regarding the second exemption criterion, the 

USDA has determined the application of the “historical perception” criterion to food 

products containing meat or poultry on a case-by-case basis.

Some products that are exempted from USDA jurisdiction based on the criteria above 

include stocks or broths prepared with “relatively small amounts” of meat or poultry, 

bouillon cubes, dehydrated meat soups, cheese balls with pepperoni, pork and beans, 

closed-face sandwiches, mince meat, bagel dogs, and pepperoni rolls. A condition for 

the application of these exemptions is that product exempt from USDA jurisdiction must 

still be prepared with USDA inspected meat or poultry product or meat or poultry from an 

inspection system equivalent to the USDA inspection system. In addition, generally, any 

product exempted from USDA jurisdiction cannot be represented as a meat food or 

poultry product, except as provided in the meat or poultry regulations. A product is 

deemed as representing a meat food or poultry product if a term representing meat or 

poultry is used on labeling, e.g., in the product name, without appropriate qualification.
ANDOUILLE (FR):

Made with pork and/or pork byproducts stuffed into large intestines. Product can be sold 

cooked or uncooked. Andouille is a coined name and must be accompanied by a true 

product name, e.g., “sausage” or “pudding” depending on formulation. If beef is used, it 

must be shown in the product name, e.g., “Beef Andouille Sausage” or “Beef Andouille 

Pudding.”

ANTIOXIDANTS:

BHA and BHT are permitted in spice mixtures at 0.02 percent of the essential oil content 

without declaration on meat or poultry food product labels. Antioxidants are permitted in 

cooked fresh sausages and fresh sausage-like products (e.g., a pork, water soy protein 

product). BHA and BHT are not permitted in non-specific meat or poultry products.

APPROXIMATE:

The word “approximate” may be used to describe the thickness of bacon and the number 

of pieces in an institutional package when the actual net weight is declared (e.g., 18 - 21 

pieces). “Approximately” is acceptable in a containing statement for meat products (e.g., 

“Containing approximately 6 percent of a solution of...” or “Marinated with 

approximately 3 percent solution of...”). The word “approximate” cannot be used in 

conjunction with the serving size or the required declaration of net weight of contents.

ARROZ CON POLLO (SP):

The product must contain at least 15 percent cooked chicken meat. The label must show, 

the true product name, in English, i.e., “Rice with Chicken,” except if the product is 

distributed solely in Puerto Rico.

ARTIFICIAL MARBLING - RED MEAT PRODUCTS:

Fats and oils, e.g., butter, margarine, vegetable oils. etc., may be added to red meat 

products, e.g., roast beef and steaks. However, the presence of such substances must be 

indicated as part of the product name, as a product name qualifier, or in a solution 

statement, e.g., “Roast Beef and Margarine Product,” “Vegetable Oil Added,” 

“Containing 10 percent of a solution of milk,...” All requirements of other applicable 

policies should be followed for these products. In addition, products that appear to be of 

a higher quality must include a statement to indicate this, e.g., “Injected with Beef Fat” or 

“Product may appear to be of a higher quality than the actual grade.” Samples may be 

necessary to determine if this requirement applies. 
ARTIFICIALLY COLORED PRODUCTS: 

Labels of products which are artificially colored either by artificial colors or natural 

colors must bear a statement to indicate the presence of the coloring, e.g., “artificially 

colored” or “colored with annatto.” Products whose true color is disguised by packing 

media, e.g., colored pickling solutions, must also have labels that include a statement that 

indicates the presence of the color. The statement must appear in a prominent and 

conspicuous manner contiguous to the product name. When a component within a 

product is artificially colored, e.g., breading, sauce, and sausage, a qualifying statement is 

not necessary. However, in all cases, the presence of the coloring must appear in the 

ingredients statement. Whenever FD&C Yellow No. 5 is used, it must be declared in the 

ingredients statement by FD&C Yellow No. 5 or Yellow 5. Some products, e.g., chorizos 

and some of the sausages of the longaniza variety, are expected to be characterized by 

coloring. In these situations, the presence of the coloring need only be indicated in the 

ingredients statement. 

See: Policy Memo 112 on caramel coloring

 Policy Memo 095 on colored casings

 Policy Memo 113 dated June 24, 1988

AU GRATIN POTATOES AND BACON: 

At least 8 percent fully cooked bacon (based on 40 percent yield). 

BABY FOOD:

High Meat Dinner - At least 26 percent meat.

High Meat Poultry Dinner - At least 18.75 percent cooked poultry meat, skin, fat and 

giblets.

 Meat and Broth - At least 61 percent meat.

 Vegetable with Meat - At least 8 percent meat.

Poultry with Broth - At least 43 percent cooked poultry meat, skin, and giblets.

Poultry and Rice - At least 5 percent cooked deboned poultry meat.

Note: Wine, Mechanically Separated Species, nitrites, and nitrates are not acceptable in 

baby and toddler foods. 

BABY FOOD WITH FRESH HAM OR BACON: 

Ham or bacon without nitrates or nitrites must be shown in the ingredients statement as 

ham or bacon (water, salt, sugar, etc., without nitrates or nitrites). 
BACON: 

The term “bacon” is used to describe the cured belly of a swine carcass. If meat from 

other portions of the carcass is used, the product name must be qualified to identify the 

portions, e.g., “Pork Shoulder Bacon.” 

“Certified” refers to products that have been treated for trichinae. 

See: 9 CFR 318.10

BACON AND PORK SAUSAGE: 

Product is formulated with a high percentage of bacon (usually bacon ends and pieces) 

with at least 20 percent pork.

BACON ARKANSAS AND ARKANSAS STYLE BACON:

Product which is identified as Arkansas Bacon or Arkansas Style Bacon is produced from 

the pork shoulder blade Boston roast. The pork shoulder blade Boston roast includes the 

porcine muscle, fat and bone, cut interior of the second or third thoracic vertebrae, and 

posterior of the atlas joint (first cervical vertebrae), and dorsal of the center of the 

humerus bone. For Arkansas Bacon, the neck bones and rib bones are removed by 

cutting close to the underside of those bones. The blade bone (scapula) and the dorsal fat 

covering, including the skin (clear plate), are removed, leaving no more than one-quarter 

inch of the fat covering the roast. The meat is then dry cured with salt, sugar, nitrites, and 

spices, and smoked with natural smoke. The meat may not be injected or soaked in 

curing brine, nor may any artificial or liquid smoke be applied to the meat. Product that 

is prepared outside the state of Arkansas but in the manner prescribed may be identified 

as “Arkansas Style Bacon.” The true product name must be shown as “Boneless Cured 

Pork Shoulder Butt.” 

BACON (Canned - Pasteurized):

A shelf stable item, which must have at least 7 percent brine concentration. 

BACON (Canned, Prefried):

In “Canned Prefried Bacon,” e.g., “Bacon Crumbles,” the following criteria should be 

applied:

1. M/SP Index of 0.4 or more. M/SP = Moisture/ (Salt x Protein)

2. A Brine Ratio of 9.0 or less. Brine Ratio = Moisture/Salt 
3. A Brine concentration of 10 percent or more. Brine concentration = Salt/(Moisture + 

Salt)

4. Maximum 40 percent yield 

BACON (Cooked):

Not to yield more than 40 percent bacon - 60 percent shrink required. BHA and BHT 

may be used as antioxidants in precooked bacon at level of 0.01 percent individually or 

0.02 percent collectively, based on fat content. TBHQ can be used in products as an 

antioxidant in combination with BHT and BHA; but it can not be used alone except in 

cooked bacon.

BACON DRESSING FOR STUFFING:

The product must contain at least 8 percent bacon.

BACON-LIKE PRODUCTS:

Bacon-like products, including poultry bacon, labeled with “bacon” in the name must 

follow the same requirements as those applied to pork bacon. These requirements 

include, but are not limited to, limits on restricted ingredients and the requirement that the 

bacon must return to green weight.

Beef bacon is a cured and smoked beef product sliced to simulate regular bacon. It is 

prepared from various beef cuts and offered with a variety of coined names, including 

“Breakfast Beef,” “Beef Bacon,” etc. A common or usual name is required, e.g., “Cured 

and Smoked Beef Plate,” and should be shown contiguous to the coined name.

Poultry bacon products are acceptable and may be designated as (Kind) Bacon. However, 

a true descriptive name must appear contiguous to (Kind) Bacon without intervening type 

or design, in letters at least one-half the size of the letters used in the (Kind) Bacon, and 

in the same style and color and on the same background. An example of an acceptable 

designation is “Turkey Bacon-Cured Turkey Breast Meat-Chopped and Formed.” 

The descriptive name can serve alone as the product name.

See: Policy Memo 106A dated December 17, 1991

BACON PRODUCTS:

The bacon products intended for further cooking before consumption, i.e., slab bacon for 

deli slicing, can be labeled “certified,” “roasted” or “partially cooked” provided the 

product is cooked to 148° F and the labeling clearly indicated the product is intended to 

be further cooked before consumption.
BANGERS:

A sausage-like product prepared with meat and varying amounts of rusk or other cereals. 

The label must show percentage of rusk (or other cereal) adjacent to product name in 

prominent lettering. May be labeled British, Scottish or Irish Style.

BARBECUE (BBQ), PRODUCTS:

Barbecue (BBQ), products that are composed of uncured red meat products that are 

injected, massaged, tumbled, etc., and which are cooked back to or below the weight of 

the raw meat product (green weight), must use the term “seasoned” or “flavored,” in 

conjunction with the meat product in the product name, e.g., “BBQ Seasoned Pork,” or 

“Sliced Seasoned Beef with Barbecue Sauce.”

The labeling for uncured red meat products containing some solutions that are used to 

make BBQ products (9 CFR 319.312 or 319.80) which are not cooked back to green 

weight or are not in compliance with the cooking yield must have a containing statement 

on the label. A containing statement is required in the product name when the cooking 

yield is not met, e.g., “BBQ Pork Containing up to 15 percent of a solution.” Similarly, a 

containing statement is required in the product name when the product does not have 

sufficient quantities of meat minus the solution to meet the minimum meat requirement. 

However, in limited situations when the minimum meat requirement (minus the solution) 

is met and when cook yield is compensated for by adding additional meat, the containing 

statement can either be placed in the product name or attached to the meat component in 

the ingredients statement, e.g., “Ingredients: Beef Containing up to 25 percent ...sugar, 

spices.”

Also, see Policy Memo 84A and Policy Memo 102.

Red meat components that contain binders and extenders and do not meet one of the 

barbecue standards (9 CFR 319.80, 319.312) shall be descriptively labeled to include the 

extender, nomenclature in the product name, e.g., “BBQ Seasoned Beef, Modified Food 

Starch and Gelatinized Wheat Starch”, “Pork and Binder Product with Barbecue Sauce”, 

or “BBQ Cooked Beef and Binder Product” followed by a parenthetical list of all of its 

ingredients. Bone-in red meat products do not have to comply with Federal meat 

regulation, 9 CFR 319.312 or 319.80 with regard to cooking yield and must indicate the 

presence of bones in product name, e.g., “Seasoned Cooked Pork Ribs with Barbecue 

Sauce” or “Barbecue Beef Ribs.”

When bone-in red meat products are injected, massaged, tumbled, etc., and do not return 

to green weight after cooking, the containing statement shall appear once on the label in 

(1) the ingredients statement as part of the red meat component (only if there is enough 

Beef Ribs without solution to meet the requirement for “Beef Ribs and BBQ Sauce”), or 

(2) in the product name, e.g., “Beef Ribs, containing 10 percent of a solution and BBQ 

Sauce.”
BARBECUE (Infrared Cooked): 

The label must indicate heat source, e.g., “infrared cooked,” with lettering no less than 

one-half the size of the largest letter in the word “barbecue.”

BARBECUE MEAT OR POULTRY “EASTERN NORTH CAROLINE STYLE”:

Acceptable identification for a product that is enhanced in a vinegar based solution, apple 

or white. The solution is seasoned with pepper, i.e., black pepper, red pepper, or cayenne 

pepper. Other ingredients may include salt, sugar and hot pepper sauce.

BARBECUE SAUCE WITH CHICKEN: 

The product must contain at least 15 percent cooked chicken meat. Changing the size of 

the term “Chicken” does not change the 15 percent cooked chicken meat requirement.

BARBECUE SAUCE WITH MEAT: 

The product must contain at least 35 percent cooked meat. When the name of the product 

shows meat in smaller letters, not more than one-half the size of the largest letter in the 

product name, 25 percent cooked meat is required.

BEEF A LA KING: 

The product must contain at least 20 percent cooked beef.

BEEF A LA MODE: 

A product consisting of sliced beef (marinated in wine, cognac, vegetable stock) with 

carrots, onions, and other ingredients covered with wine sauce. The product must contain 

at least 50 percent beef. 

BEEF ALMONDINE WITH VEGETABLES: 

The product must contain at least 18 percent cooked meat on the ready-to-serve basis. 

The product must contain almonds. 

BEEF AND DUMPLINGS WITH GRAVY: 

The product must contain at least 25 percent meat and not more than 25 percent water 

blanched dry dumplings.

BEEF AND GRAVY: 

The product contains at least 50 percent cooked beef. 
See: Gravy and Beef

BEEF BLOOD:

This is an acceptable ingredient for beef patties provided the product name is qualified, 

such as “Beef and Blood Patties” or “Beef Patties with Blood.”

BEEF BLOOD GLAZE: 

A coating of beef blood is permitted on cured products (e.g., ham, hamette, etc.) if the 

product name is prominently qualified to reflect the coating. Nitrite is not permitted in 

the glaze.

BEEF BRISKET (Canned): 

The minimum brine concentration required is 5.5 percent.

BEEF BURGUNDY OR BOURGUIGNONNE: 

The product must contain at least 50 percent beef. Product contains beef cubes, 

mushrooms, onions, and red wine or burgundy gravy. May include other vegetables, e.g., 

carrots, shallots, tomato paste, or potatoes. Other acceptable names include “Beouf A La 

Bourguignonne,” “Beef Burgundy Style,” “Beef Burgundy,” and “Burgundy Beef.” 

BEEF BURGUNDY WITH NOODLES: 

The product must contain at least 50 percent beef in the beef burgundy portion. Total 

product should not contain more than 50 percent cooked noodles.

BEEF CHEEK MEAT AND BEEF HEAD MEAT AND PORK CHEEK MEAT AND 

PORK HEAD MEAT (USE AND LABELING AS AN INGREDIENT IN MEAT FOOD 

PRODUCTS):

Beef cheek meat and pork cheek meat refers to beef and pork cheeks from which the 

glandular material has been removed. 

Beef head meat and pork head meat refer to muscle tissue remaining on the beef and hog 

skull after removal of the skin, cheeks, tongue, and lips. The meat normally attached to 

and considered as part of the tongue trimmings when detached from the tongue trimmings 

may also be included as beef head meat or pork head meat although it can be labeled as 

“beef” or “pork.” 

When beef cheek meat and/or beef head meat are included in boneless beef, its presence 

must be specifically declared. Examples include: “Boneless Beef - Contains Beef Cheek 

Meat and Beef Head Meat,” “Boneless Beef Head Meat,” “Boneless Beef - Ingredients: 
Beef, Beef Head Meat, Beef Cheek Meat,” or “Boneless Beef - 20 percent Beef Head 

Meat, 15 percent Beef Cheek Meat.”

Beef cheek meat and/or beef head meat may be used in unlimited quantities and identified 

as “beef” in meat food products unless restricted by regulatory standards for specific 

products as indicated in 9 CFR 319.15(a) (Chopped beef, ground beef), 319.15(b) 

(Hamburger), 319.15(d) (Fabricated steak), 319.81 (Roast Beef parboiled and steam 

roasted), 319.100 (Corned beef), 319.300 (Chili con carne), 319.301 (Chili con carne with 

beans), and 319.303 (Corned beef hash).

The presence of pork head meat is not required to be identified on the labeling of 

boneless pork. However, pork cheek meat and/or pork head meat may be used in 

unlimited quantities and identified as “pork” in meat food products, unless restricted by 

regulatory standards as indicated in 9 CFR 319.300 (Chili con carne) and 319.301 (Chili 

con carne with beans). 

See: Policy Memo 098B dated August 1, 1990 - Cheek Meat

BEEF CONCENTRATE AND SALT: 

Broth derived from cooking fresh beef containing 3 percent to 4 percent solids is 

centrifuged and evaporated to approximately 60 percent solids under vacuum. The water 

fraction is salted to a level of 25.5 percent of the water weight (100 lbs. concentrated 

stock at 60 percent will have 10.2 lbs. of salt added, making a total weight of 110.2 lbs.). 

There is no need for refrigeration. 

BEEF CONSOMME: 

The standard requires beef as an ingredient and a minimum protein content of at least 3

percent in the finished product. 

“Beef stock” or “beef broth” (or mixture of both) may be used to comprise the beef 

ingredient. Additional optional ingredients are gelatin, beef extract, tomato puree, 

hydrolyzed plant protein, and seasoning.

 

BEEF (Dried or Air Dried): 

Product name is “Air Dried Beef” or “Dried Beef.” MPR 2.04:1. It is usually cured by 

rub and/or stitch pump followed by cover pickle for 4 to 8 weeks with several overhauls 

(turned over for the application of additional cure), then placed in smokehouse or drying 

chambers for 3 to 10 days.

BEEF FIBRIN:

This is a component mixture of beef fibrinogen and beef thrombin plasma protein used to 

bind pieces of meat or poultry together. It is limited to 10 percent.
1. If used from seven percent of ten percent, it must appear in the product name, 

e.g., “Bacon Wrapped Beef Tenderloin Steak Formed with Beef Fibrinogen 

and Thrombin.” Therefore, the smallest letter in the product name must be at 

least 1/3 size of the smallest letter in the product name.

2. If used at less than seven percent, it must be a product name qualifier, e.g., 

“Formed with Beef Fibrinogen and Thrombin.” As a product name qualifier, 

there is no size requirement, however, it must contiguous to the product name 

and be prominent and conspicuous. Additionally, the terms “Beef Fibrin” or 

“Fibrin” may be used in the product name as a qualifier and its components 

identified elsewhere on the principal display panel. In this situation, the terms 

“Beef Fibrin” or “Fibrin” and its components are linked to each other by 

means of asterisks. Acceptable terminology’s for the components are “Beef 

Fibrinogen and Thrombin Plasma Protein,” or “Beef Fibrinogen and 

Thrombin.”

BEEF GRAVY MIX:

The product must contain at least 15 percent dried beef.

BEEF MARSALA: 

The product must contain at least 50 percent beef. Product contains beef cubes, Marsala 

wine sauce, and usually mushrooms and onions. White wine may be used, but it may not 

replace Marsala wine.

BEEF ORIENTAL OR ORIENTAL BEEF: 

The product must contain at least 12 percent meat and oriental style vegetables and sauce. 

The label must show true product name, e.g., “Beef Oriental with Vegetables.”

BEEF ROULADE: 

The product must contain at least 50 percent cooked meat. Usually a thin strip of flank 

meat wrapped around vegetables and cooked.

BEEF SLICES A-LA-PIZZAIOLA: 

The product must contain at least 50 percent cooked beef. 

BEEF STROGANOFF: 

A dish with a creamy sauce prepared with beef cut into narrow strips or cubes and 

sautéed. Product labeled “Beef Stroganoff” should be prepared with a formula, which 

includes at least 45 percent beef, or 30 percent cooked beef.
1. The product must contain at least 10 percent sour cream, or

2. 7.5 percent sour cream, and 5 percent wine, or

3. 9.5 percent whole milk, 2 percent sour cream, and 2 1/2 percent wine.

BEEF STROGANOFF WITH NOODLES: 

Meat and sauce portion must meet the standard for Beef Stroganoff. Total product shall 

contain no more than 50 percent cooked noodles.

BEEF SUKIYAKI: 

The product must contain at least 30 percent meat based on total product. Consists of 

thinly sliced beef and various vegetables cooked in a flavored beef stock. This is not a 

stew as the vegetables and components are mixed during the cooking process. 

Vegetables used with this food are celery, bean sprouts, leeks, onions, mushrooms, 

Chinese cabbage, carrots, spinach, water chestnuts, bamboo shoots, and bean curds. 

BEEF TRIPE STEW: 

There are two versions of this product. One is of Mexican origin and merchandised in 

association with the term “Menudo.” 

Corn is a prominent ingredient in its formula. The standard for an item of this nature 

requires that it contain not less than 33 percent beef tripe computed on the basis of the 

uncooked tripe in relation to total ingredients.

The second product is popular in Puerto Rico. It is referred to as “Mondungo.” The 

product is made with 25 percent raw beef tripe. The remainder consists principally of 

potatoes, a squash with pumpkin-like appearance and flavor, and a native vegetable called 

“Tanier.” When the vegetables are not distinguishable, this product can be labeled as 

“Dominican Style Mondungo.”

BEEF WELLINGTON: 

It is made with beef tenderloin that is roasted very rare. It is then spread with a liver pate, 

covered with pastry, and baked in a hot oven until pastry is brown. The product must 

contain at least 50 percent cooked meat and no more than 30 percent pastry.

Alternatively, mushroom duxelle is an acceptable substitute for liver pate, but a true 

descriptive product name is required, e.g., “beef tenderloin covered with mushroom 

duxelle and wrapped with pastry.”

BEERWURST, BIERWURST: 

A cooked smoked sausage. Same requirements as beef salami, with the exception that 

pork may be used. 
BERLINER: 

A cooked smoked sausage usually made from coarsely cut cured pork in large casings. 

When beef is used, it shall not exceed 50 percent of the meat block. Pork stomachs or 

beef tripe not permitted. 

See: Policy Memo 048 dated May 18, 1982

BERLINER BLOOD SAUSAGE: 

A cooked blood sausage containing diced bacon. After cooking it is dried and smoked. 

Ham fat, snouts, and lips are not permitted. 

See: Blood Sausage

BIER SCHINKEN (GR): 

The literal translation is “Beer Ham.” If product is made of all pork, it may be labeled 

“Bier Schinken.”

BINDERS IN POULTRY, BONELESS, RAW OR COOKED:

Binding agents may be added individually or collectively in amounts not to exceed 3

percent for cooked poultry products and 2 percent for raw poultry products based on total 

finished product. When binders are added in excess of these levels, the common or usual 

name of the binder or the generic term “Binders Added” shall be included in a product 

name qualifier, e.g., “Turkey Breast-Gelatin Added.” In all cases, the presence of these 

ingredients must be shown in the ingredients statement.

This policy is intended to apply to binders which are used in chopped or chunked poultry 

products that are formed into rolls, loaves, etc., but not to binders added directly into 

whole muscle by injection, massaging, tumbling, etc., which then act as extenders.

See: Policy Memo 103 dated February 13, 1987

BLOCKWURST: 

A semi-dry type sausage. The maximum MPR is 3.7:1.

BLOOD AND TONGUE SAUSAGE: 

Same as blood sausage, except cured and cooked pork or beef tongues are used. 
BLOOD SAUSAGE: 

A cooked sausage formulated with blood and some meat. Usually contains pork skins 

and/or pork jowls. May also contain sweet pickled ham fat, snouts, and lips. If the 

product does not contain meat, it must be labeled as “Blood Pudding.” 

BOINGGHETTI: 

This label must show a true product name, “Spaghetti with Chicken Sauce.” The product 

must contain at least 6 percent cooked chicken meat.

BONE-IN MEAT WITH SAUCE:

Must have at least 50 percent meat (cooked basis). Product with barbecue sauce must 

comply with 9 CFR 319.312.

BONELESS BREAST TRIMMINGS:

Boneless breast trimmings (turkey or chicken) are defined as trimmings that are removed 

from the breast portion only. When a product is formulated with boneless breast 

trimmings, the amount of skin should be indicated in order to determine that the meat 

requirement is met for a standardized product and that the product is properly labeled. 

Trimmings from the ribs may be identified as white turkey or white chicken trimmings, or 

white turkey or white chicken rib meat (excluding skin).

BRATWURST:

This is a fresh sausage product that may contain byproducts when properly declared in the 

ingredients statement. Vegetables, cheese and fruit are also acceptable when properly 

declared as part of the product name e.g., “cheddar bratwurst.”

See: 9 CFR 319.140

 Sausage Classification

Sausage Type Products with Fruits and Vegetables

Sausage Containing Cheese

BRATWURST, CURED:

Product that meet the requirement for bratwurst but also contain cures must be labeled as 

“Cured Bratwurst.” Bratwurst can be a cooked product.

BREAKFAST LINKS OR PATTIES: 

The names “Breakfast Links” and “Breakfast Patties” can be considered fanciful names,

which must be followed by a descriptive product name. Such products are acceptable 

without compliance with the fresh pork sausage or breakfast sausage standard. If the 
names “Breakfast Links” or “Breakfast Patties” are used without further qualification, the 

products must meet either the fresh pork sausage standard or the breakfast sausage 

standard.

BREAKFASTS (Containing Meat): 

The product must contain at least 15 percent cooked meat or poultry or meat or poultry 

food product based on the total net weight of breakfast.

BROTH, BEEF OR PORK:

No distinction has been made between “broth” and “stock.” They may be used 

interchangeably as the resulting liquid from simmering meat and/or bones in water with 

seasonings. Both products have an MPR of 135.1 or a 67.1 MPR for concentrate. 

BROTWURST: 

A cured and cooked sausage that may be smoked.

BROWN AND SERVE SAUSAGE: 

The standard is based on one of the four options as listed below:

1. Moisture Protein Ratio (MPR) is no more than 3.7:1, fat limited to 35

percent, and 10 percent water at formulation.

2. No more than 10 percent added water at formulation and a yield of no 

greater than 80 percent.

3. No more than 8.8 percent added water at formulation and a yield no 

greater than 85 percent.

4. Product must meet fresh sausage standard before cooking. The label must 

show true product name, e.g., “Brown and Serve Pork Sausage.”

BROWN AND SERVE SAUSAGE (Canned): 

A cooked sausage, usually without cure, and not more than 8 percent water. The weight 

of the sausage at canning shall not exceed weight of fresh uncured meat ingredients plus 

weight of curing and seasoning ingredients.

BRUNSWICK STEW: 

The product must contain at least 25 percent (fresh basis) of at least two kinds of meat, 

one of which may be poultry. Product must contain corn as one of the vegetables. 
See: Poultry Brunswick Stew

BUFFALO STYLE:

Meat or poultry products that are cooked and usually coated with a mild or spicy sauce 

containing, Cayenne red pepper, vinegar, salt and garlic, can be labeled, “Buffalo Style.” 

It would also be acceptable on any product labeled, “made in Buffalo, NY.” Buffalo 

wings is a fanciful term that requires a descriptive name.

BURGUNDY SAUCE WITH BEEF AND NOODLES: 

The product must contain at least 25 percent cooked beef in the product, with up to 20

percent cooked noodles. Product must contain enough wine to characterize the sauce.

BURRITOS:

A Mexican style sandwich-like product consisting of a flour tortilla, various fillings, and 

at least 15 percent meat or 10 percent cooked poultry meat. The flour tortilla is rolled and 

may or may not have tucked ends. Fillings may contain, in addition to meat or poultry 

meat, such major ingredients as beans, potatoes, cheese, rice, tomatoes, and chilies.

Examples of product names are “BEEF BURRITO,” “TURKEY BURRITO,” 

“CHICKEN FAJITA BURRITO,” AND “CHILI VERDI WITH BEANS BURRITO.” If 

ingredients, e.g., rice or beans, are declared in the product name, they must appear in the 

proper order of predominance. Ingredients cannot be mentioned in the product name 

unless all other ingredients present in amounts equal to or above the declared ingredient 

are included in the name, e.g., “BEANS, BEEF, TOMATO, ONION, AND RICE 

BURRITO.”

The use of “Red Chili” or “Green Chili” or a similar designation of the chili content in a 

starburst, flag, or similar display, separated from the product name, is acceptable. If such 

designations are used as part of the descriptive name, the presence of the chilies must 

appear in the correct order of predominance, and all other ingredients present in amounts 

equal to or greater than the chilies must appear in the product name.

A claim or name that identifies the use of shredded meat or shredded poultry meat is 

permitted. However, if ground meat or ground poultry meat is also used, its presence 

must also be identified in the claim or name, e.g., “Shredded Beef and Ground Beef 

Burrito.”

“BURRITO” alone, may be used to name the product without a descriptive name. 

However, the ingredients statement must appear directly beneath “burrito.” 

BURRITOS WITH SAUCE OR GRAVY: 

Product must contain at least 50 percent burritos.
BUTIFARRA-SAUSAGE: 

An uncured sausage. Labeling that features the term “Butifarra” would require an 

additional product name: 

Pork Sausage - for those products that meet the fresh pork sausage standard. 

Fresh Sausage - for those products that include byproduct but do not meet the standard for 

pork sausage. 

Sausage - for those products that are incubated or fermented. The term Puerto Rican 

Style would be applicable if manufactured in Puerto Rico. 

See: Policy Memo 002 dated May 30, 1980

CADDIES: 

Caddies or display cards used to display fully labeled product shall not bear an inspection 

legend and, therefore, can be reused. The caddies or display cards may contain a picture 

of a product that has a legend on it.

CAJUN: 

Refers to product made in Louisiana.

CAJUN STYLE/CAJUN RECIPE: 

Acceptable identification for products containing onion/onion powder/dehydrated onion, 

garlic/garlic powder/dehydrated garlic, white pepper, red pepper, and black pepper.

CALABRESE (IT): 

A salami originating in Southern Italy. Usually made entirely of pork seasoned with hot 

peppers.

CALZONE, CALZONI (IT): 

Turnover-like product made with dough stuffed with meat or poultry, cheese, and 

seasonings and baked. It must contain 25 percent meat or 14 percent poultry meat. The 

label must show a true product name, e.g., “Sausage and Cheese Calzone.”

CANADIAN AND CANADIAN STYLE BACON: 

“Canadian Bacon” and “Canadian Style Bacon” are synonymous and should not be 

considered geographical terms.
The term “Canadian Style Bacon,” when featured on the label as a product name or part 

of a product name (i.e., as a description, etc.), may stand alone without an additional 

qualifier indicating the true geographical origin of the product.

“Chunked and Formed” and “Water Added” products are permitted, provided proper 

labeling is applied. 

Uncooked and/or unsmoked “Canadian Style Bacon” is also permitted, provided labeling 

describes the product as uncooked and/or unsmoked.

Product which is identified as “Canadian Style Bacon” is made from a trimmed boneless 

pork loin. On the shoulder end, the cross section of the longissimus dorsi muscle shall be 

equal to or larger than the combined cross sectional areas of the splenius and semispinalis 

capitis muscles. The ham end shall be removed anterior to the ilium. The exposed faces 

shall be approximately perpendicular with the skin surface. The dorsal and ventral side 

on each end of the “Canadian Style Bacon” shall not be more than 1.0 inch different in 

length. The belly is removed adjacent to the longissimus dorsi muscle. All bones and 

cartilage shall be removed. The tenderloin and the flesh overlying the blade bone are 

excluded. The surface fat (and false lean when necessary) shall be trimmed to 0.3 inches 

thick at any point. The fat on the ventral and dorsal sides is neatly beveled to meet the 

lean. 

See: Policy Memo 050B dated December 19, 1985

CANADIAN STYLE BACON MADE WITH/FROM PORK SIRLOIN HIPS: 

The sirloin is obtained by removing a 5- to 7-inch section of the pork loin immediately in 

front of the hip or pelvic bone. The sirloin hip is obtained by removing the half of the 

sirloin which comprises the posterior end of the pork loin. The tenderloin is not included 

and surface fat shall be trimmed to 0.3 inches in thickness. 

The labeling for these Canadian Style Bacon products must bear a qualifying statement, 

adjacent to the product name, clarifying that pork sirloin hips are included or that the 

product is made entirely from pork sirloin hips, e.g., “Canadian Style Bacon--Includes 

Pork Sirloin Hips” or “Canadian Style Bacon--Made from Pork Sirloin Hips.” The 

smallest letter in the qualifier should not be less than one-third the size of the largest 

letter in the product name. The qualifier must be of equal prominence to the product 

name.

Chunked (or chopped) and formed varieties and substances controlled by the protein fat 

free (PFF) regulation for cured pork products 9 CFR 319.104 shall be labeled in 

accordance with applicable guidelines.

Use of this type of product in a secondary product, e.g., a pizza, requires complete 

identification only in the ingredients statement; the product name of the secondary 
product need only refer to Canadian Style Bacon, e.g., Canadian Style Bacon Pizza.

See: Policy Memo 116 dated July 11, 1988

CANNED CHOPPED BEEF OR PORK: 

Cured product with no more than 3 percent water in formula.

CANNED MEAT:

“Canned meat with Natural Juices;” is acceptable for product that has been pumped or 

contains up to 10 percent of a solution before canning and processing. Processed canned 

uncured meat products, when water or broth is added to the can may not be called “with 

natural juices,” but the acceptable name would be “with juices.”

CANNELLONI (IT): 

Product must contain at least 10 percent meat or 7 percent cooked poultry meat. 

Cannelloni is an Italian term referring to a product with the same characteristics as 

“Ravioli” except Cannelloni has a tubular form. The product name should show the type 

of species, e.g., “Beef Cannelloni.” 

CANTONESE STYLE SPECIES: 

Marinated in a solution of soy sauce, cooked and returned weight. In addition, product is 

mildly seasoned with sugar, salt, wine, and spices.

CAPACOLLO, COOKED (Capicola, Capocolla, Capacola, Capicollo, Cappicola, 

Capacolo) (IT): 

Boneless pork shoulder butts which are cured and then cooked. The curing process may 

be dry curing, immersion curing, or pump curing. The cured product is coated with 

spices and paprika before cooking. This product shall always be labeled with “Cooked” 

as part of the product name. Water added is permitted. 

CARAMEL COLORING: 

Caramel is considered a natural color. However, when caramel coloring is added to a 

product, the product name must be qualified to indicate the presence of artificial coloring, 

e.g., “Cooked Roast Beef-Caramel Coloring Added” or “Artificially Colored.” This 

requirement does not apply to gravies, sauces, and similar products where the use of such 

coloring is customary. Seasoning mixes containing small quantities of caramel coloring 

may be used if the caramel coloring does not impart color to the finished product. 

Caramel coloring may be used on the surface of raw products, e.g., beef patties, if the 

name is appropriately qualified. However, caramel coloring may not be added directly to 
the formulation of a raw product where the caramel coloring becomes an integral part of

the total product. 

See: Policy Memo 112 dated June 6, 1988

CARBONADE (FR): 

Product must contain at least 50 percent meat. It may contain beef, pork, or mutton, and 

beer or wine. Product is slowly cooked, either by braising or stewing.

Label must show a true product name, e.g., “Beef Carbonade.” 

CARRIERS: 

Substances, as defined by the Food and Drug Administration, that carry flavoring 

compounds, e.g., essential oils, on their surface, and are not expected to provide a 

functional effect, e.g., binding and emulsifying, in the finished food product and are 

considered incidental. Some substances, e.g., maltodextrin and modified food starch, are 

not carriers but actually diluents or bulking agents, and must be declared in the 

ingredients statement.

Dextrose and/or sugar are commonly used as carriers for spice extracts and resins of 

spices. The carrier must be declared in the ingredients statement, except in those cases 

where a sweetening agent is used separately in formulating the meat or poultry product 

and the use of the spice mixture will not result in the quantity of the carrier being more 

than 0.75 percent of the seasoning mix. When a determination cannot be made from the 

information on the label application, declaration is required.

Salt, when used as a carrier, will always be declared regardless of amount used. 

CASING, ARTIFICIAL: 

Frankfurters packaged in retail containers with the artificial casing left on must bear a 

prominent statement, e.g., “Remove casing before eating,” contiguous to the product 

name on the label. 

CASSEROLE: 

Product must contain at least 25 percent meat or 18 percent cooked meat.

CASSOULET (FR): 

Product must contain at least 25 percent meat. A complex stew consisting of dried white 

beans and a combination of pork, lamb, game, and sausages. The ingredients are cooked, 

then put into a casserole, usually covered with crumbs, and baked. Label must show true 

product name, e.g., “Beans and Bacon in Sauce.” 
CENTER SLICE: 

When the term “Center Slice” is used on labels for slices of ham from smoked and 

cooked, smoked, or water cooked hams, product must be sliced from an area of the 

original ham positioned about 1 inch on each side of a center cut. 

CEREAL:

Cereal is a generic term for grains from grass, e.g., wheat, rice, rye, oats, barley, and corn. 

All ingredients must be listed by common or usual name on labeling. However, cereal is 

not a common or usual name and requires a sublisting in the ingredients statement.

CERTIFIED: 

With the exception of the term “Certified Pork” the term “certified” implies that the 

United States Department of Agriculture (USDA) and the Agriculture Marketing Service 

(AMS) have officially evaluated a meat product for class, grade, or other quality 

characteristics. When used under other circumstances, the term should be closely 

associated with the name of the organization responsible for the “Certification” process 

(e.g., “XYZ Company's Certified Meat,” or “Our Certified Meat”). 

CERVELAT: 

A cured and cooked sausage, often a semi-dry or dry summer sausage. Hog stomachs, 

beef tripe and extenders are permitted. There is no MPR (moisture protein ratio) 

requirement.

CHA SHU BOW (CH): 

A steamed bun with a dry roasted pork filling requiring 15 percent cooked pork. Label 

must show true product name, e.g., “Steamed Bun with a Pork and Cabbage Filling.” 

CHEEK MEAT, BEEF: 

Natural proportions are considered to be 2 percent. 

See: Policy Memo 098B dated August 1, 1990

See: 9 CFR 319.15

The use of cheek meat is limited to 25 percent in ground beef, chopped beef and similar 

type products. If cheek meat exceeds 2 percent (natural proportions), its presence must be 

declared.

 
CHEESE:

1. When cheese is declared in the ingredients statement of a fabricated product, cheddar 

cheese must be used in the product's formulation.

2. Swiss, Gruyere: The term “Gruyere” pertains to a cheese that closely resembles “Swiss 

Cheese” both in its appearance and on analysis, although it has smaller holes than Swiss 

Cheese. FDA advises that Gruyere Cheese is a suitable substitute for Swiss Cheese and 

gives the same character to a finished food product, e.g., “Chicken Cordon Bleu.”

3. The term Cheese may appear in the product name, e.g., “Ham and Cheese Loaf,” 

provided the common name is declared in the ingredients statement.

4. When a cheese product and meat or poultry food product are packaged together, the 

product name shown on the label must show the name of each component product. 

For example, if slices of ham and slices of a cheese product are packaged together, the 

product name should include “Ham” and the name of the cheese product (e.g., Ham and 

Pasteurized Processed American Cheese). Alternatively, the Pasteurized Processed 

American Cheese could be parenthetically qualified contiguous to the product name (e.g., 

“Ham and Cheese (Pasteurized Processed American Cheese”). The name “Ham and 

Cheese” alone would be acceptable if the cheese used was “Cheddar Cheese.”

5. Use of substitute or imitation cheese in products where real cheese is expected (e.g., 

Cordon Bleu) requires the product name be changed or qualified to indicate the presence 

of the ersatz cheese. Substitute and imitation cheeses cannot be described as “cheese” in 

the product name. There is no limitation on the amount of ersatz cheese used. 

 

6. Expressed Nutrient Content Claim Standardized Cheese – FDA regulation 21 CFR 

130.10 is a general definition and standard of identity rule for manufacturing and labeling 

of substitute cheese products where its normal counterpart is governed und 21 CFR Part 

133. Such products use the name of a standardized cheese in their statement of identity 

but do not comply with the standard of identity because of a deviation that is described by 

an expressed nutrient content claim that has been defined by FDA regulation. These 

products must be identified on the labeling of meat and poultry products by their common 

or usual name which contains an expressed nutrient content claim along with the 

standardized name of cheese, e.g., “Low Fat Cheddar Cheese.” In addition, the expressed 

nutrient content cheese must be properly identified in the ingredients declaration by its 

common or usual name and a sublisting of its ingredients that display an asterisk(s) 

identifying an ingredient(s) in the cheese sublisting and linked to another asterisk with a 

statement indicating “ingredients not in regular...” and/or “ingredients in excess of 

amount permitted by...” The asterisk(s) and the statement in the ingredients declaration 

are necessary as they are part of the identity of the expressed nutrient content cheese.
7. Cheese is a standardized product.

See: 21 CFR 130.10 and 133 for a listing of standardized cheeses

CHEESE (PASTEURIZED PROCESSED CHEESE FOOD OR SPREAD): 

A cheese food product with a standard of identity, but is not considered a cheese. 

Therefore, it cannot be used in meat food products where cheese is an expected 

ingredient, e.g., “Cheesefurters” or “Veal Cordon Bleu.” It is acceptable in non-specific 

loaves, etc. 

CHEESE PRODUCTS CONTAINING MEAT: 

Homogeneous cheese and meat products, e.g., cheese balls with pepperoni, must contain 

more than 50 percent meat to be amenable to USDA inspection. Cheese products that 

contain 50 percent or less meat are considered products of the dairy food industry and, 

thus, are exempt from federal inspection. When cheese and meat are separate 

components in a package, the packaged product is amenable, provided, it contains 2 

percent cooked meat.

CHEESE STANDARDIZED PRODUCTS:

Cheese standardized products that require real cheese, e.g., chicken cordon bleu, must use 

FDA standardized cheese or those FDA standardized cheeses specified. Use of a 

substitute, imitation cheese or other non FDA standard cheeses, if permitted, must be 

declared in the product name, or a suitable qualifier, e.g., chicken cordon bleu made with 

reduced fat cheese. The 90/10-cheese rule is only applicable to pizza.

CHICHARRONES (PR): 

The Spanish name for fried pork skins. Product must have an English product name, 

“Fried Pork Skins” except in Puerto Rico.

CHICHARRONES de POLLO (PR): 

An acceptable product name for “Marinated Cut-up Fried Chicken” sold in Puerto Rico. 

When product is destined for sale only in Puerto Rico, “Chicharrones de Pollo” can be the 

product name. When destined for sale in other places, “Chicharrones de Pollo” must be 

explained with true product name. 

CHICKEN, ALOHA: 

“Aloha Chicken” is acceptable as a coined name which must be followed by a true 

product name, e.g., “Chicken and Sauce with Rice.” The standard for the product is 22

percent cooked poultry meat. 
CHICKEN AND NOODLES AU GRATIN (FR): 

Product must contain at least 18 percent cooked chicken meat.

CHICKEN CORDON BLEU (FR): 

Product should contain:

1. Chicken breast meat (sliced) with or without chicken skin. Marinade or solution may 

be included in the meat content of the product. If another part of the chicken is used, 

product would need to be descriptively labeled, for more information see #5 in this 

entry.

2. Cured pork, e.g.: ham, Canadian Style Bacon

3. Cheese or pasteurized processed cheese

4. Product can be breaded or unbreaded. If breading is used, breading is limited to 30%. 

5. If any of the conditions for chicken cordon bleu are not met, the product should be 

descriptively labeled. Not meeting the conditions can include using uncured bacon, 

uncured turkey ham, cured turkey ham, imitation cheese, or some other part of the 

chicken than the breast.

CHICKEN ENCHILADA SUIZA: 

The product consists of chicken enchiladas with a cream sauce. The sauce used must be 

made with sour cream, heavy cream, or whipping cream in an amount sufficient to 

characterize the sauce. The label must show a true product name, e.g., “Chicken 

Enchilada with Cream Sauce.” 

CHICKEN OVA:

These can not be used for human consumption without first going to an egg products 

plant for pasteurization (because of problem with potential Salmonella contamination). 

Chicken Ova can not use the poultry inspection legend.

CHICKEN PAPRIKA: 

Product must contain at least 35 percent chicken. A Hungarian dish. Sauce must contain 

either sour or sweet cream and enough paprika to give a pink color. 

CHICKEN TOCINO:

Acceptable with a true product name such as sliced, marinated, cured chicken thigh meat.
CHICKEN WELLINGTON:

It is made with roasted chicken that is spread with liver pate, covered with pastry, and 

baked in a hot oven until pastry is brown. The product must contain at least 59 percent

cooked meat and no more than 30 percent pastry.

CHILI: 

1. “Brick Chili” or “Condensed Chili” requires 80 percent meat. Cereal is limited to 16

percent.

2. Chili with reconstitution directions should meet the chili standard when 

reconstituted.

3. When beef heart meat, cheek meat, or head meat is used in excess of 25 percent of the 

meat block, it must be reflected in the product name, e.g., “Chili with Beef and Beef 

Heart Meat.”

4. When beef appears in the product name, BEEF MAY BE THE ONLY MEAT 

SOURCE USED. Beef Chili may not contain beef fat or other beef byproducts.

5. “Chili Gravy with Meat” requires at least 40 percent fresh meat and no more 

than 8 percent cereals.

6. Cured meats are not an expected ingredient in chili; when used, they must be shown as 

part of the product name.

7. The terms “Chili” or “Chili con Carne” may be used interchangeably.

8. Since “con carne” means “with meat,” products labeled as chili con carne 

should include only red meat and not poultry. Products which meet the chili 

standard and include poultry may be labeled “beef and chicken chili,” “beef 

chili, chicken added,” etc., as appropriate. The binder and extender limitation 

of 8 percent is based on total formulation.

See: 9 CFR 319.300

CHILI COLORADO: 

Product must meet 9 CFR 319.300 requirements. Chili peppers must be exclusively of the 

red variety. If a prepared chili powder is used, it must be prepared exclusively from red 

chili peppers. 

The term “Colorado” is used for red more than “Rojo” in Mexico. The term “Rojo” is 

used more in Spain, Puerto Rico, and Cuba. 

See: Policy Memo 013 dated September 12, 1980
CHILI-MAC: 

Product must contain at least 16 percent meat. The label requires a true product name, 

e.g., “Bean, Macaroni and Beef in Sauce”.

CHILI PIE: 

Chili component of the total product must have at least 40 percent fresh meat. 

CHILI PUPS: 

An emulsion stuffed in casing and smoked. Label requires a true product name, e.g., 

“Chili con Carne and Ground Beans Product.” Product must contain at least 60 percent

fresh meat in total formulation. 

CHILI RELLENO: 

Product must contain at least 12 percent fresh meat and be coated with a batter and then 

fried. Sometimes product is called “Chili Pepper Relleno.” Relleno means stuffed.

CHILI SPAGHETTI: 

Product must contain at least 16 percent meat. 

CHILI SAUCE WITH MEAT:

Product must contain at least 6 percent meat.

CHILI VERDE (SP): 

Product must meet 9 CFR 319.300 requirements. Chili peppers must be exclusively of 

the green chili or Verde chili pepper varieties. If a prepared chili powder is used, it must 

have been prepared exclusively from green chili or Verde chili peppers. Products, e.g., 

“Chili Verde with Beans” shall comply with 9 CFR 319.301 and the above requirements 

for “Chili Verde.” 

See: Policy Memo 013 dated September 12, 1980 

CHILI WITH BEANS: 

1. “Brick Chili with Beans” or “Condensed Chili with Beans” requires 50 percent meat 

and cereal is limited to 16 percent.

2. Chili with Beans with reconstitution directions should meet the Chili with Beans 

standard when reconstituted.
3. When beef heart meat, cheek meat, or head meat is used in excess of 25 percent of the 

meat block, it must be reflected in the product name, e.g., “Chili with Beef and Beef 

Heart Meat with Beans.”

4. When beef appears in the product name, beef may be the only meat source used. Beef 

Chili with Beans may not contain beef fat or other beef byproducts.

5. Cured meats are not an expected ingredient in Chili with Beans; when used, they must 

be shown as part of product name.

6. “Chili with Beans” formulae usually contain up to 25 percent of beans in a product. 

About one-fourth of these beans may be incorporated in the product as ground beans and 

should be listed in the ingredients statement as ground beans.

7. The terms “Chili with Beans” or “Chili con Carne with Beans” may be used 

interchangeably. 

8. The binder and extender limitation of 8 percent is based on total formulation. 

See: 9 CFR 319.301

CHIMICHANGA: 

Product must contain at least 15 percent meat or 10 percent poultry meat. A Mexican 

specialty from the State of Sonora. Like burritos, product is made by wrapping a flour 

tortilla around a filling; but unlike the burrito, chimichanga is fried until brown and crisp. 

“Fried Burritos” is acceptable.

CHINESE BRAND LINKS:

Raw nonspecific sausage-like products. These products are permitted to contain artificial 

red coloring; however, if pork is used it must be certified. Unlike the term “links,” 

“Chinese Brand Links” is considered a coined or fanciful name, and [as a] nonspecific 

product, it must be accompanied by an ingredients statement. Furthermore, “made in 

USA” must be contiguous to the word “brand” but cannot intervene between “links” and 

the ingredients statement.

CHINESE PEPPER STEAK: 

A Chinese main dish, usually served with rice, must contain at least 30 percent cooked 

beef. Beef steak is cut into thin strips, browned in fat or oil, and added to a soy flavored 

sauce. Vegetables are also added to the sauce. Green pepper strips are always used and 

other vegetables may be included. 
CHINESE STYLE BARBECUE MEAT:

Acceptable identification for a product that is enhanced in a solution with soy sauce, grain 

alcohol or dry sherry wine, and a sweetener, i.e., sugar or honey. Other ingredients may 

include garlic or scallions, ginger or ginger juice, sesame or peanut oil. The product may 

be artificially colored. If artificially colored, a qualifier is needed.

CHINESE STYLE BEEF: 

Product must contain grain alcohol and soy sauce. 

CHINESE STYLE SAUSAGE: 

Product must contain grain alcohol and soy sauce. 

CHIPPED BEEF: 

Beef that is dried, chipped, or sliced and may be cured or smoked. An MPR 2.04:1 is 

required. It may be chunked, ground, chopped, and formed. If so, the product name must 

be qualified, e.g., “Chipped Beef, Chunked and Formed.” 

Acceptable fill:

1. 2 oz. in a 4 fluid oz. glass, or

2. 2 1/2 oz. in a 5 fluid oz. glass, or

3. 5 oz. in a 9-5/8 fluid oz. glass. 

CHITTERLINGS: 

Approved label must identify the species of food animal from which the product is 

derived. Hog bungs may be labeled “Pork Chitterlings.” The purge under normal 

conditions should not exceed 20 percent of the net weight of frozen chitterlings.

See: 9 CFR 317.8(b)(30)

CHOICE GRADE, FANCY GRADE POULTRY: 

“Choice” or “Fancy” may not be used in conjunction with “Grade” on poultry labels. 

These terms and others like “Prime” and “Top Quality” on poultry labels indicate only 

that product is equal to U.S. Grade A.

CHOPPED CHICKEN LIVERS:

Total product must contain at least 50 percent cooked chicken livers. Wheat flour and 

similar ingredients are acceptable.
CHOPPED CHICKEN LIVERS COMBINED WITH OTHER CHARACTERIZING 

COMPONENTS: 

Product must contain at least 30 percent cooked livers, e.g., “Chopped Chicken Livers 

with Eggs and Onions”.

CHOPPED HAM: 

A total of 15 percent shank meat is permitted. This is 3 percent above the normal 

proportion of 12 percent shank meat found in a whole ham.

See: 9 CFR 319.105 

CHOP SUEY, AMERICAN: 

Product must contain at least 25 percent fresh meat in total formulation. A stew-like dish 

prepared with beef, pork, or veal. Vegetables include onion and celery. Macaroni, 

noodles, or rice are usually incorporated in the product, although recipes suggest serving 

chop suey over one of these.

CHOP SUEY (VEGETABLES WITH MEAT): 

Product must contain at least 12 percent fresh meat.

CHORIZO (SP): 

The product name “Chorizo” can be used for any type of chorizo sausage that is cooked, 

dry, semi-dry, cured and fresh without further product name qualification. Other 

requirements for various types of chorizo apply, including the sausage standard. It is 

seasoned with Spanish pimento and red pepper. 

Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a 

flavoring and need only appear in the ingredients statement. However, the liquid is 

credited as added water.

CHORIZO, FRESH: 

These products may contain vinegar. The vinegar used must have a strength of no less 

than 4 grams of acetic acid per 100 cubic centimeters (20o C.).

Policy Memo 034 dated October 1, 1981

CHORIZO IN LARD: 

Product must contain at least 55 percent chorizo.
CHORIZO IN LARD, CANNED: 

Canned chorizos that are packed hot, usually in lard, and are not thermally processed 

must have a moisture protein ratio of 1.8:1 and a pH of not more than 5.5. An alternative 

standard is a water activity (Aw) of 0.92. 

CHOW MEIN WITH MEAT: 

Product must contain at least 12 percent fresh meat.

CHULENT (CHOLENT): 

Product must contain at least 25 percent fresh meat. A meal-in-one dish of Jewish 

cuisine made in various ways. The product name can stand without qualification.

COARSE GROUND MEAT TRIMMINGS: 

Coarse ground trimmings may be shipped from an establishment without meeting the 30

percent fat limitation if a specific fat content is declared, e.g., “Coarse Ground Beef 

Trimmings-40 percent fat beef.” If the labeling terminology is “Coarse Ground Beef” or 

“Ground Beef”, the 30 percent fat limitation shall apply. 

COLORED CASING: 

Colored casings on meat and poultry products which do not transfer color to the product, 

but which change and give a false impression of the true color of the products, must be 

labeled to indicate the presence of the casings. Acceptable terminology includes “Casing 

Colored” or “Artificially Colored.” These phrases must appear contiguous to the product 

name.

Casings which are the same color as the product and not misleading or deceptive, e.g., a 

white opaque casing on a summer sausage, do not have to be so labeled. Also, products 

consisting of whole muscle bundles, e.g., hams, pork butts, etc., packaged in colored 

wrappings where a cut surface is not visible through the casing are exempt.

The color agent must be specifically identified on the label either in the product name 

qualifier or ingredient statement.

See: Policy Memo 095 dated February 27, 1986

See: 9 CFR 319.15(d)

COMPOSITE INGREDIENTS STATEMENT: 

Processors who use a multi-ingredient product, e.g., pepperoni from various sources, as 

an ingredient, may identify all the ingredients that may be present from all the various 

formulations (i.e., a composite ingredients statement). However, the ingredients 
identified as those that may be present can only be those ingredients that are minor in 

nature and cannot include ingredients, e.g., the meat component that have a bearing on 

the overall characteristics or value of the product. The minor ingredients must be 

identified using one of the following examples of acceptable formats:

1. pepperoni (pork, beef, water, salt, spices, sodium nitrite. May also contain 

lactic acid starter culture, sugar, and sodium ascorbate).

2. bacon bits (cured with water, salt, dextrose and/or sugar, sodium nitrite).

3. pepperoni, pork, beef, water, sweeteners (contains one or more of the 

following: sugar, dextrose, fructose, corn syrup), salt, spices, sodium 

nitrite).

Labeling records must identify all the ingredients of each type of component that is used 

so the accuracy of the composite ingredients statement can be determined. All labeling 

for meat and poultry products must either comply with this type of format or, 

alternatively, accurately list all ingredients used in the product. 

See: Policy Memo 072 dated May 18, 1984 

COOKED BEEF, EQUIVALENCY: 

In lieu of fresh beef, a 70 percent yield figure is used if no yield information is provided.

See: FSIS Directive 7124.1 Table 2

COOKED BREAKFAST SAUSAGE:

Antioxidants are permitted when product is formulated on a raw basis (no more than 3

percent water).

COOKED RED MEAT PRODUCTS CONTAINING ADDED SUBSTANCES:

Cooked corned beef products and cooked cured pork products not addressed by the cured 

pork products regulation (9 CFR 319.104), that weigh more than the weight of the fresh 

uncured article, may be prepared if they are descriptively labeled to indicate the presence 

and amount of the additional substances. Acceptable product names include: “Cooked 

Corned Beef and X percent Water” or “Cooked Cured Pork and Water Product, X percent

of Weight is Added Ingredients,” and “Cooked Pastrami and Up to 20 percent of a 

Solution.” The ingredients of the solution may accompany the product name or appear in 

locations prescribed for ingredient statements. Product name prominence guidelines are 

found in Policy Memo 087A and Policy Memo 109. If product name qualifiers, such as 

“X percent of Weight is Added Ingredients,” are used, the labeling prominence guidelines 

used for cured pork products as found in 9 CFR 319.104(b) apply.
Uncured red meat products that weigh more than the weight of the fresh article after 

cooking should be labeled with a qualifying statement indicating the amount of solution 

remaining after cooking, e.g., “After cooking, contains X percent of a seasoning solution 

of . . . .” The ingredients of the solution may accompany the qualifying statement or 

appear in locations prescribed for ingredient statements. The qualifying statement must 

be one-fourth the size of the largest letter in the product name. If the ingredients of the 

solution accompany the qualifier, they must appear in print one-eighth the size of the 

most prominent letter in the product name. Other labeling prominence guidelines are 

found in Policy Memo 087A. 

If cooked, uncured red meat products that contain added solutions/substances prior to 

cooking are cooked back to or below the weight of the fresh (green weight) article, words, 

such as “seasoned” and “flavored,” are to be used to reflect the addition of the added 

substances, e.g., “Seasoned Cooked Beef.”

For cooked products, the percent added substances for the label statement is determined 

by subtracting the fresh (green) weight of the article from the weight of the finished 

cooked product, (i.e., after injecting, marinating, etc., and cooking), dividing by the 

weight of the finished product, and multiplying by 100. 

This policy is intended to apply to solutions that impart favorable flavor and other sensory 

characteristics, but not to solutions containing ingredients used to extend a product, such 

as isolated soy protein and carrageenan.

Uncooked red meat products containing added substances are addressed in Policy Memo 

066C.

See: Policy Memo 084A dated November 30, 1994

CORN DOG OR KORN DOG: 

A coined name which must be accompanied by a true product name, e.g., “Batter 

Wrapped Franks on a Stick.” Product is limited to 65 percent batter and a minimum of 

35 percent frankfurter.

CORN DOG OR KORN DOG (POULTRY): 

“Corn Dogs” made from poultry cooked sausage, e.g., poultry franks or poultry 

frankfurters, must show the “kind” of poultry used in conjunction with the coined name 

“Corn Dogs,” e.g., “Chicken (or Turkey) Corn Dogs.” The “kind” name should be shown 

in type size at least one-third the size of the largest letter of the coined name. A 

descriptive name, e.g., “Batter Wrapped Chicken Frank on a Stick,” must accompany the 

coined name. If the descriptive name is at least one-third the size of the coined name, the 

“kind” name need not precede the coined name.

See: Policy Memo 061A dated September 16, 1985
CORN MEAL MUSH WITH BACON: 

Product must contain at least 15 percent cooked bacon.

CORNED BEEF AND CABBAGE: 

Product must contain at least 25 percent cooked corned beef.

CORNED BEEF (Canned, Cooked with Natural Juices): 

Canned product labeled “Cooked Corned Beef with Natural Juices,” is limited to 10

percent added solution before cooking. If the added solution is greater than 10 percent, 

the label must 

indicate the total added solution, e.g., “Cooked Corned Beef and Water product-X percent

of weight is added ingredients.”

See: Cooked Corned Beef Products With Added Substances

CORNED BEEF, GRAY: 

Gray corned beef is not a cured product but one that contains water, salt, sugar, 

flavorings, etc. It should be labeled as “Gray Corned Beef,” “Gray Corned Beef Rounds,” 

etc. The label must show an ingredients statement rather than a curing statement as 

shown on other corned beef labels. 

CORNED BEEF WITH JUICES:

Uncooked corned beef with juices (or without juices and spices) is unacceptable 

terminology for corned beef products meeting standards in 9 CFR 319.101 and 319.102 

for corned beef brisket and corned beef round (and other cuts). The presence of free 

flowing juices in a package does not change this policy. The net weight includes free 

flowing juices.

COTECHINO (IT):

Pork skin sausage. Meat and meat by-products other than pork skin can be used in this 

product. It could also be given the name of pork skin sausage in parentheses as a 

common name. Italian sausage. A variety of cooked sausage.

See: 9 CFR 319.140

COUNTRY: 

A geographical term that refers to an unincorporated area. To use country, the product

must be made in the country.
COUNTRY FRIED: 

Refers to a fried product that is usually breaded. It is not considered a geographical term.

COUNTRY OF ORIGIN:

Statement, “Product of ..........” need only appear beneath the product name on the 

Principal Display Panel on imported product.

COUNTRY STYLE CHICKEN: 

Cut up chicken in which the wishbone is left whole.

COUNTRY STYLE (FARM STYLE) SAUSAGE: 

When sausage products are labeled “farm style” or “country style,” they must be prepared 

with natural spices with the exclusion of oleoresins, essential oils, or other spice 

extractives. Sugar is the sweetening agent for “farm style” or “country style.” HVP, 

MSG, and antioxidants are permitted ingredients. Products so labeled are not necessarily 

prepared in the country (on the farm) but are expected to have these characteristics.

See: 9 CFR 317.8(b)(2)

 Manual 19.3(a) 

CREAMED BEEF (Chipped or Dried):

Product must contain at least 18 percent dried beef. It may be produced using a cured 

beef, or beef product which has been chopped, pressed, or cooked.

CREAMED CHEESE WITH CHIPPED BEEF: 

Product consists of cream cheese, chipped beef, cream and chopped onions. The meat 

component must be at least 12 percent of the total formulation.

CREAMED SAUCE WITH MEAT OR CREAMED MEAT PRODUCTS (Chipped Beef, 

Cooked Beef, Sausage, Ham, Franks, Meatballs, Etc.): 

Product must contain at least 18 percent meat or meat products (on a cooked basis). The 

kind of meat product used should be reflected in the product name (e.g., “Creamed Cured 

Beef, Chopped, Pressed, Cooked”).

CREOLE STYLE: 

Term applies to many dishes made with tomatoes, spices, and green peppers. Spices 

include onion, garlic, bell pepper, white pepper, red pepper, black pepper, parsley, and 

other Louisiana seasonings, e.g., bay leaf, filét, paprika, or pepper sauce.
CREPE FILLING: 

Must contain at least 40 percent cooked meat or 20 percent cooked meat if filling has one 

other characterizing ingredient, e.g., cheese, and at least 14 percent cooked meat when the 

filling has two other characterizing ingredients, e.g., cheese and mushrooms. This is 

based on the total weight of the filling.

CREPES:

Product must contain:

1. At least 20 percent cooked meat when the filling contains no other major characterizing

component.

2. At least 10 percent cooked meat when the filling contains one other major 

characterizing component (e.g., cheese).

3. At least 7 percent cooked meat when the filling contains two or more other major 

characterizing components (e.g., cheese and mushrooms).

These percentages are based on the total weight of the product.

CROISSANT: 

A crescent shaped roll requiring 18 percent cooked meat. Label must show a true product 

name, e.g., “Croissant with a ham and cheese sauce filling.”

CROQUETTE: 

Product must contain at least 35 percent cooked meat, based on total formulation. Beef, 

ham, etc., must appear as part of the product name.

CURDLAN:

A substance identified y the common or usual name “curdlan” has been approved for use 

in foods (see 12/16/1996 Federal Register), and for non-standardized meat products, 

poultry products, and in Policy Memo 123 and 121B products as a 

binder/stabilizer/thickener/texturizer.

CURED MEAT PRODUCTS - Labeling of Mechanically Reduced:

The traditional names of cured meat products, e.g., bacon, may be used even though 

mechanical reduction-like chopping or chunking has taken place before the product has 

acquired the characteristics expected of the product, provided the finished product 

acquires the characteristics expected. Furthermore, the mechanical reduction must be 
noted in the product name or in a qualifier to the product name (e.g., chopped bacon or 

bacon-chopped and formed).

See: Policy Memo 033 dated September 4, 1981

CURED MEAT PRODUCTS - Packed in Brine: 

Cured meat products, e.g., pork tails, pork snouts, and cured boneless beef brisket, that 

contain 120-200 PPM nitrite and are packed and sold in brine solution, do not require a 

handling statement, e.g., “Keep Refrigerated,” provided the finished product has at least 

10 percent brine concentration, and the packing medium contains a sufficient quantity of 

salt to maintain the 10 percent brine concentration in the product.

CURED PORK BELLIES:

Such products are assumed to be further processed into bacon. Therefore, cured pork 

bellies must meet the restricted ingredients requirement for bacon.

CURED PORK: 

Cured pork products, that contain modified food starch, X percent solution ISP, 

carrageenan or sodium caseinate, that fall into the PFF value of “Ham, Water Added” and 

the “Ham and Water product X percent solution” category, must be labeled with the 

appropriate PFF Nomenclature, Descriptive Labeling, e.g., “ham, water and binder 

product,” will be used if:

1. binders are at levels above those permitted by the regulations

2. binders other than those permitted are use

3. two or more binders are used in combination or

4. if the PFF value of the finished product falls in the “ham” or “ham with 

natural juice” category which do not permit binders.

CURED TURKEY THIGH MEAT:

A product labeled “cured turkey thigh meat” (without turkey ham in the name) must 

follow the turkey ham standard. The product “cured turkey thighs” (which includes skin 

and bone), is not required to meet the standards for turkey ham and cannot be labeled 

“turkey ham.”

CURRIED SAUCE WITH MEAT (POULTRY) AND RICE CASSEROLE:

Product must contain at least 35 percent cooked meat or poultry meat based on the sauce 

and meat portion only.
CURRY PRODUCT:

1. Meat Curry- Must contain at least 50 percent meat (lamb, beef, etc.) 

2. Poultry Curry- Must contain at least 35 percent cooked poultry meat.

CUTLET, BEEF:

Beef cutlet may be chopped and formed. 

CUTLET, PORK: 

“Pork Cutlet” may consist of pork temple meat, inside masseter muscles, and small pieces 

of lean from the tip of pork jaws. These are flattened and knitted together in “cutlet” size 

products by means of “cubing” or “Frenching” machines, or by hand pounding with 

“cubing hammers.” The term “cutlet” relates to thin slices of meat. They can be 

identified as sliced pork meat product when the designation clearly states the specific part 

of the carcass from which the meat in the product is derived (e.g., “Pork Loin Cutlets”). 

All of the terms should be conspicuously displayed on labels.

CUTLET, POULTRY: 

Poultry cutlets may be fabricated as opposed to using whole pieces of poultry meat. 

However, the term “cutlet” must be properly and distinctly qualified to describe the 

product, e.g.: 

“Turkey Cutlet From a Turkey Loaf” 

“Chicken Cutlet From Chicken Roll”

“Turkey Cutlet, Chopped and Formed”

Cooked poultry cutlets, which are solid pieces and contain added water, should not be 

labeled as patties. A solution statement is not needed.

CUTLET VEAL:

Must be a solid piece of meat from the round; slice thickness may vary. However, 

combining several thin slices to represent a single cutlet is not permitted.

DEHYDRATED MEAT CALCULATION FACTOR: 

The fresh meat equivalent based on a given amount of dehydrated meat can be found by 

multiplying the weight of the dehydrated beef by the factor 2.8. This factor was derived 

as follows: Assuming canners and cutters grade beef was used, the composition of meat 

would be approximately 12 percent fat, 18 percent protein, 69 percent water, and 1

percent ash. Then 100 pounds of beef, when dehydrated to 5 percent moisture, would be 

100 less 64 or 36 pounds dehydrated meat. Thus, 100 divided by 36 equals 2.8. 
Assuming that the amount of dehydrated beef equivalent of 100 pounds of fresh beef is 

that quantity containing 18 pounds of protein, then 18 divided by the percentage of 

protein found by analysis of dehydrated beef would be the amount of dehydrated beef 

equivalent to 100 pounds of fresh meat. 

DEHYDRATED POULTRY CALCULATION FACTOR: 

The moist deboned cooked poultry or poultry meat equivalent based on a given amount of 

dehydrated poultry or poultry meat which can be found by multiplying the weight of the 

dehydrated poultry or poultry meat by the factor of 4.0.

DEHYDRATED PRODUCTS WHEN WATER IS ADDED: 

Three methods are acceptable for listing dehydrated products. Listing of the ingredients 

(1) As “water, dehydrated potatoes” or “dehydrated potatoes, water,” whichever is the 

proper order, (2) As “reconstituted potatoes,” or (3) As “rehydrated potatoes.” If the 

reference was to meat instead of potatoes, the word beef, pork, or whatever was 

appropriate would be substituted for the word “potatoes.” 

DEVILED POULTRY: 

Is a semi plastic cured poultry food product made from finely comminuted poultry in 

natural proportions and containing condiments. Deviled poultry may contain poultry fat, 

provided that the total fat content shall not exceed 35 percent of the finished product and 

the moisture content shall not exceed that of the fresh unprocessed poultry. When skin is 

in excess of natural proportions, skin must be included in the product name (e.g. “Deviled 

(Kind) with (Kind) Skin Added”). 

DINNER DOG: 

A coined name - must show true product name, e.g., “A Meat and Soy Protein 

Concentrate Product.” 

DINNERS AND SUPPERS, FROZEN: 

Frozen products labeled as “dinner” or “supper” must weigh at least 10 ounces and shall 

contain at least 3 components consisting of the following: meat, poultry, cheese, eggs, 

vegetables, fruit, potatoes, rice or other cereal-based products (other than bread or rolls). 

This is not intended to include products like casseroles and stews that have all of the 

components combined. Sauces and gravies are not considered one of the components. 

They may also contain other servings of food, e.g., soup, bread or rolls, appetizer, 

beverage, and dessert, and these components may be included in the minimum 10-ounce 

net weight requirement. If meat is featured in the product name, e.g., Beef Dinner, the 

requirement is 25 percent or 2.5 ounces cooked meat. If a meat food product is featured 

in the product name, e.g., Beef Burgundy Dinner, then 25 percent or 2.5 ounces of meat 
food product is needed. If poultry is featured in the name, e.g., Chicken Dinner, the 

standard is 18 percent or 2 ounces cooked deboned poultry meat, whichever is greater. 

However, if a poultry food product is featured in the product name, e.g., Chicken a La 

King Dinner, the 25 percent or 2.5 ounces of poultry food product, whichever is greater, 

is needed. The meat requirement for products with net weights greater than 10 ounces 

may be established exclusive of the appetizer, bread, and dessert, provided the remaining 

components weigh not less than 10 ounces.

The name for dinner and supper products shall consist of or include a listing of each of 

the dish components in descending order of predominance by weight, for example, Fried 

Chicken Dinner - Fried Chicken, Mashed Potatoes, Peas and Carrots. Dinner or supper 

identification may appear on side panels without the complete product name shown, for 

example, “Fried Chicken Dinner” or “Beef Dinner.” 

When a dessert is one of the components of a frozen dinner or supper, i.e., a multicomponent item, it may appear out of the order of predominance in the product name and 

appear as the last component in the product name. 

DIPPED STEAKS: 

Steaks made from a solid piece of meat may be dipped in a solution of water and 

flavoring. The result in gain shall not be more than 3 percent above the weight of the 

untreated product. A prominent statement, like “Dipped in a Solution of ,” shall 

show contiguous to the product name. 

DIXIE BACON:

True product name, e.g., “Pork Jowl Dixie Bacon, Cured and Smoked” shall appear on 

the label.

DIXIE SQUARE:

Same as for Dixie Bacon. 

DOG FOOD: 

See: 9 CFR 355.29 

DOUGH CONDITIONER: 

A generic or class name that cannot stand alone in the ingredients statement. The term 

"Dough Conditioner" must be followed immediately by the common or usual name of all 

ingredients present. 
DRIED EGG WHITE ADDED: 

See: Wheat Gluten 

DRIED SOUP MIXES (MEAT): 

Dried meat soups are not amenable. 

Poultry - See: 9 CFR 381.15 

DRY AGED: 

Fresh Meat is held (without vacuum packing) for various periods of time (usually 10 days 

to 6 weeks) under controlled temperatures (34o F to 38o F), humidity, and airflow to avoid 

spoilage and ensure flavor enhancement, tenderness, and palatability. 

There is a difference of opinion regarding the best cooler humidity. Some prefer low 

humidity of from 70 to 75 percent so that exposed surfaces of meat remain dry. Others 

use humidity’s up to 85 to 90 percent in order to purposely develop a mold growth on 

the outside of the meat and reduce evaporation losses. Ultraviolet light may be used to 

reduce microbial load in the aging room. The number of days aged does not have to 

appear on the label when the product is identified as "Dry Aged" (e.g., "Dry Aged Beef.")

DRY CURED: 

Product labeled as "dry cured" shall not be injected with a curing solution or processed by 

immersion in a curing solution. 

DRY MILK PRODUCTS: 

Approved dry milk items include whole dry milk, nonfat dry milk, calcium-reduced dried 

skim milk, dried whey and lactose-reduced dried whey. If nonfat dry milk is reconstituted

prior to addition to product, it would be declared on the label as "Reconstituted Skim 

Milk." 

DRY SALT CURED: 

Dry salt cured product may contain a curing solution injected directly into the tissue but 

not through the circulatory system before it is covered with a dry curing mixture. It may 

be momentarily moistened to facilitate initial salt penetration but shall not be immersed in 

a curing solution.
DUAL WEIGHT REQUIREMENT FOR STUFFED POULTRY LABELS: 

Poultry products that consist solely of bone-in poultry and stuffing, e.g., a "Stuffed 

Turkey," shall bear weight statements on the label indicating the total net weight of the 

product and a statement indicating the minimum weight of the poultry in the product. 

When a stuffed poultry product is a component of a dinner or an entree, only the total net 

weight needs to be shown on the label. 

See: Policy Memo 018A dated December 26, 1985

DUCK, SALTED: 

This product should reach an internal temperature of 155o F. 

DUMPLINGS WITH BEEF: 

The product must contain at least 18 percent meat in total formulation.

DUTCH BRAND LOAF: 

A nonspecific loaf that must be qualified as "Made in USA." 

EASTER NOLA: 

Salami that is made with pork that is coarsely chopped and mildly seasoned with black 

pepper and garlic. 

EGG FOO YOUNG WITH MEAT: 

The product must contain at least 12 percent meat.

EGG FOO YOUNG WITH POULTRY: 

The product must contain at least 3 percent poultry meat.

EGG ROLL, VIETNAMESE STYLE: 

The product must contain soy bean noodles or cellophane noodles, and fish sauce or 

anchovy extract. They are usually rolled in a thin spring roll skin or a dry rice paper skin.

EGG ROLL WITH MEAT:

The product must contain at least 10 percent meat.
EGG ROLL WITH POULTRY:

The product must contain at least 2 percent poultry.

EGGS BENEDICT: 

The product must contain at least 18 percent cured smoked ham. A poached egg on a 

toasted English Muffin, topped with a slice of ham, and covered with hollandaise sauce.

EGGS, FRESH: 

For breakfast-type foods the egg portions may be referred to in the product name and the 

ingredients statement as “Fresh U.S. Grade A Large.” The eggs must be received in 

shells or broken and blended and not in dry or frozen form.

EMPANADILLAS (SP): 

A turnover containing 25 percent fresh meat or poultry (raw basis). The species or kind is 

part of the product name, e.g., “Beef Empanadillas.” The product may vary in size from 

large to hors d'oeuvre size. 

EMPANADILLAS CHORIZO: 

An empanadilla that contains at least 25 percent fresh chorizo or 17 percent dry chorizo.

ENCAPSULATION:

An encapsulated additive, e.g., salt is an acceptable name. It does not require a sublisting 

if encapsulated in vegetable oil. If encapsulated in an animal fat, the specific animal fat 

must be identified in the ingredient statement.

Encapsulated lactic acid starter culture does not need to be sublisted.

ENCHILADA (SP): 

The product must contain at least 15 percent meat or 10.5 percent poultry meat. A 

Mexican type food consisting of a “tortilla” which has been filled with a variety of 

fillings and then rolled. 

The species must appear in the product name, e.g., “Beef Enchilada.”

ENCHILADA WITH BEEF CHILI GRAVY OR ENCHILADA PREPARED WITH 

MEAT AND SAUCE: 

The product must contain at least 50 percent Enchilada.
ENCHILADA - Sonora Style: 

The product consists of two or more tortillas stacked “pancake style” with filling spread 

between each tortilla. Cheese may be mixed into the tortilla dough prior to frying.

ENTREE (Principal Dish or Main Course): 

Product labeled entree should fall into one of the following categories:

 1. All meat or meat food product - 100 percent meat or meat food product.

 2. Meat or meat food product and one vegetable; or meat or meat food product 

and gravy - 50 percent cooked meat or meat food product.

 3. Meat and Vegetable with Gravy - 30 percent cooked meat portion; meat and 

gravy portion at least 50 percent, (e.g., Salisbury Steak with Potatoes and Gravy).

 4. Meat or Entree portion of a meal type products - 25 percent cooked meat or 

meat food product, (e.g., Meat Loaf Dinner would require 25 percent meat loaf). 

ENZYME TREATED PRODUCT: 

Product from carcasses of animals injected with papain; liver, heart, tongue, cheek and 

head meat, trimmings, boneless beef, tenderloin, tails, tripe and cuts of meat not showing 

an imprint of the roller brand reading, “tenderized with papain,” shall be properly 

identified and kept separate from other product. Kidneys must be segregated and 

properly labeled. 

When such product leaves an official establishment, the immediate container shall bear a 

label showing, in addition to the other required labeling, a statement like “tenderized with 

papain” prominently displayed contiguous to the product name. 

The establishment will furnish retail dealers handling such product with labels bearing the 

statement, “tenderized with papain” prominently displayed contiguous to the product 

name for use by such dealers on consumer packages or on product prepared from 

carcasses of animals injected with papain. Inspection personnel visiting retail markets 

should observe the effectiveness of this requirement. When retail outlets do not follow 

this identification, these facts should be immediately reported to the Food Labeling 

Division. 

ENZYME TRIMMINGS FROM ANTE-MORTEM INJECTED BEEF: 

Beef trimming from this operation may be used in fresh meat products without label 

declaration. 
ENZYMES - PROTEOLYTIC: 

A 3 percent limit permitted pickup on dipped items, e.g., steak and solid pieces of meat. 

The label must declare the presence of the enzyme, e.g., “Tenderized with Papain.” 

Trimmings from this method may be used in fresh meat products up to 25 percent of the 

formula, provided the finished product is immediately frozen and that distribution is 

limited to institutional use only. The labeling record should state the conditions and 

means of inspection control. Meat from this method may be used in cooked ground beef 

products up to 25 percent of the formula without showing the ingredients of the solution. 

See: 9 CFR 317.8(b)(25)

9 CFR 424.21

9 CFR 381.120 

EXOTIC/NON-AMENABLE PRODUCTS-USE OF CURE AGENTS:

Only amenable meat/poultry products can contain curing agents (i.e., nitrites etc.), with 

the exception of ratites (ostrich, rhea, emu) and squab. The prior function of nitrite and 

nitrate, according to FDA regulations, applies only to those species that were considered 

“meat” or “poultry” prior to September 1958. Therefore, amenable species that can 

contain cure agents are identified as the following:

1. Poultry – (domesticated birds) chicken, turkey, duck, geese, and guineas.

2. Meat – cattle, sheep, swine, and goat. Non-amenable products, such as buffalo, 

reindeer and pheasant, can not contain curing agents; such products are considered to 

be regulated under FDA regulations. However, if non-amenable products are 

included in an amenable product, curing agents would be permitted. The curing 

agents would be calculated based on both the amenable meat/poultry product and 

non-amenable meat/poultry product. For example, the formula includes 3 lbs. 

Cooked chicken and 97 lbs. buffalo. The calculation for the curing agents would be 

based on 100 lbs. of meat. In addition, in those situations where the meat block 

consists of an amenable product and a nonamenable product (refer to the example), 

the appropriate inspection legend should represent the amenable product. Therefore, 

using the example above, the label would have a poultry legend.

Product derived from exotic/non-amenable species that contain over 3 percent raw 

meat (cattle, sheep, swine, goat, horses or other equine) are subject to inspection. The 

game meat used in these products must be derived from carcasses slaughtered under 

the Food Safety and Inspection Service. Products made with meat from exotic and 

non-amenable exotic species with 3 percent or less of meat or edible portion from 

cattle, sheep, swine, goat, horses or other equine, or up to 30 percent fat from these 

species are non-amenable provided the only reference to meat or meat byproducts on 

the labeling is in the statement of ingredients and the product name includes the term 

“flavored with (amenable species).”
Custom prepared products composed of meat from exotic/nonamenable species and 

up to 30 percent animal fat are not amenable. Labeling such products with the term 

applies (see: 303.1 (a) (2)).

Products made with meat from game animals with 3 percent or less of meat or edible 

portion from cattle, sheep, swine, goat, or up to 30 percent meat fats provided the only 

reference to meat or meat byproducts on the labeling is in the statement of ingredients 

or referred to as “flavored with.”

Custom prepared products composed of meat from game animals and up to 30 percent

animal fat. Labeling “Not For Sale” applies.

See: 303.1 (a)(2)

Buffalo and venison must be federally or state inspected; however, venison may also 

be produced under the supervision of inspection officials of a country approved to 

export meat products into the United States. All other meat from exotic/nonamenable species that is used in formulating amenable products must be derived from 

carcasses slaughtered under the Food Safety and Inspection Service.

EXTRA AND MORE THAN: 

The terms “extra” or “more (component) than” may be used provided the following 

guidelines are followed:

(1) There is at least a 10 percent increase in the particular component of interest over the 

amount that is found in the usual or “regular” formulation.

(2) Information must be provided with the label application that compares the product 

formulation containing the “extra” amount of the component to the regular formulation of 

the same product to establish that at least a 10 percent increase in the component has 

occurred. Therefore, the usual or “regular” component claims at the time of label review 

must be presented so that the necessary comparison of formulations can be made.

(3) In the situation where production of the “regular” product formulation ceases, the 

“extra” or “more (component) than” product labels would be given a 6-months temporary 

approval.

(4) A comparison to a similar product on the market may be made to support the “extra” 

or “more/than” type claim, provided suitable market basket data are submitted with the 

label application that establish the similarity of formulations and show the increased 

amount of the component over the “usual” amount. 

See: Policy Memo 118 dated October 31, 1988
FABRICATED STEAK:

1. Steaks that include large sections or pieces of meat that are molded or shaped to form 

one large piece and the sliced. A qualifier such as “formed” must be included in the 

product.

2. Fabricated steaks may contain added solutions if labeled in accordance with Policy 

Memo 066B.

3. Antioxidants are permitted.

4. When made from simulated fat covering and or marbling, the name must reflect this 

fact, e.g., Artificially marbled-simulated fat covered.

FAJITAS: 

The Spanish translation is “little belts” or strips of meat. Fajitas are strips of seasoned or 

marinated red meat or poultry meat, which have been cooked. Red Meat Fajitas require 

labeling in accordance with the current policy memo on added solutions. Fajitas may also 

be sandwich-like product, requiring 15 percent strips of cooked meat or poultry meat 

(excluding the solution above green weight), topped with onions, peppers, and sauce, and 

rolled in a flour tortilla. Fajita, including the name of the meat or poultry, may stand 

alone, e.g., “Beef Fajita,” “Chicken Fajita.” 

FARM STYLE SAUSAGE: 

See: Country Style (Farm Style) Sausage

FARMER SAUSAGE CERVELAT: 

Is usually a semi-dry sausage; but may be made in dry form. Usually made of equal parts 

of pork and beef delicately seasoned without garlic. 

FARMER SUMMER SAUSAGE: 

This is a special type of sausage made of beef and pork, salt, spices, nitrite or nitrate, and 

heavily smoked. It is classed as “Cervelat,” and no extenders are permitted. It is dry with 

an MPR of 1.9:1. The word “Farmer” is considered a generic term, and labels can be 

approved without any qualifying words like “Style” or “Brand.” Such labels are not 

required to bear a statement identifying the place of manufacture. The Product must be 

trichina-treated. 

FIBER PRODUCTS:

Fiber products such as bran are acceptable only in non specific products.
Fiber type foods are permitted in meat and poultry products and must be identified by heir 

common or usual name, such as oat bran. However, fiber is not permitted in meat or 

poultry products, e.g., soy fiber, oat fiber, and wheat fiber. Presently, there is no 

recognized definition for fiber.

FILLET STYLE:

“Fillet style” must be qualified, e.g., “chunked and formed,” if the meat or poultry 

product is not made from a solid piece of meat or poultry. The term “fillet” is defined as 

a solid piece of meat or poultry.

FLANKEN IN THE POT: 

The product must contain at least 25 percent beef. Product is made from beef plates and 

may contain such components as Matzo Balls, Noodles, and Vegetables. True product 

name, e.g., “Flanken in the Pot with Matzo Balls, Noodles and Vegetables” must be used.

FLAVORED WITH --: 

Any product with a standard in Section 9 CFR 319 and 9 CFR 381 of the regulations 

must meet that standard and may not be designated “flavored with.” If a product does not 

meet the standard as it appears in the Policy Book it can be labeled “Flavored with.” 

“Flavored with” can be anything from over 3 percent fresh meat or 2 percent cooked meat 

to below the standard for the product.

 

FLAVORING: 

Ingredients, e.g., thiamine hydrochloride, monosodium glutamate, disodium inosinate, 

disodium guanylate, hydrogenated vegetable oil, and other commonly used materials 

must be listed separately. 

Such ingredients as diacetyl, hexanal, ethyl alcohol, dimethyl sulfide, diallyl sulfide, and 

furfuryl mercaptan may be declared as artificial flavors or artificial flavorings without 

naming each. 

When spices and/or flavorings are presented on labels coming from foreign countries, the 

identity of the spices and/or flavorings must be made know.

FOIE GRAS PRODUCTS, DUCK LIVER AND/OR GOOSE LIVER: 

Goose liver and duck liver foie gras (fat liver) are obtained exclusively from specially fed 

and fattened geese and ducks. Products in which foie gras is used are classified into the 

following three groups based on the minimum duck liver or goose liver foie gras content: 
(A) FRENCH PRODUCT NAME ACCEPTABLE ENGLISH PRODUCT 

NAME

Foie Gras d'Oie Entier Whole Goose Foie Gras

Foie Gras de Canard Entier Whole Duck Foie Gras

These are products in which goose liver or duck liver foie gras are the only animal tissues 

present. They may contain added substances, e.g., seasonings and cures and when truffles 

are featured in the product name, they are required at a minimum 3 percent level. 

(B) FRENCH PRODUCT NAME ACCEPTABLE ENGLISH PRODUCT 

NAME

Foie Gras D'Oie Goose Foie Gras

Foie Gras de Canard Duck Foie Gras

Bloc de Foie Gras D'Oie Block of Goose Foie Gras

Bloc de Foie Gras de Canard Block of Duck Foie Gras

Parfait de Foie Gras D'Oie Parfait of Goose Foie Gras

Parfait de Foie Gras de Canard Parfait of Duck Foie Gras

These products are composed of a minimum 85 percent goose liver or duck liver foie 

gras, although “parfaits” may contain mixtures of goose liver and/or duck liver foie gras. 

These products may also contain a wrapping or stuffing consisting of the lean or fat of 

pork, veal, or poultry, pork liver, and/or aspic jelly. When these ingredients are used, 

their presence must be indicated in a product name qualifier. Truffles, when featured in 

the product name, are required at a minimum 3 percent level. 

(C) FRENCH PRODUCT NAME ACCEPTABLE ENGLISH PRODUCT 

NAME

Pate de Foie D'Oie Pate of Goose Liver

Pate de Foie de Canard Pate of Duck Liver

Galantine de Foie D'Oie Galantine of Goose Liver

Galantine de Foie de Canard Galantine of Duck Liver

Puree de Foie D'Oie Puree of Goose Liver

Puree de Foie de Canard Puree of Duck Liver

These products must contain a minimum of 50 percent duck liver and/or goose liver foie 

gras and may also contain a wrapping or stuffing of the lean or fat of pork, veal, or 

poultry, pork liver, aspic jelly, extenders, and/or binders. When these ingredients are 

used, their presence must be indicated in a product name qualifier. Truffles, when 

featured in the product name, are required at a minimum 1 percent level. 
In all groups, an English translation of the term “foie gras” is not required, although all 

other product name terms must be translated into English. The kinds of poultry liver(s) 

used must be indicated in the product name. Also, other species and/or binders used must 

be indicated in a product name qualifier immediately following the product name, while 

the ingredients statement must follow the product name or qualifier as the case may be. 

See: Policy Memo 076 dated September 21, 1984 

FOR FURTHER PROCESSING: 

Products which require further processing at another federally inspected plant may leave a 

federally inspected plant under one of the following three conditions:

1. With the name of the finished product qualified by a “For Further Processing” 

statement (e.g., Turkey Ham For Further Processing); or

2. With a fully descriptive name (e.g., uncooked ham contains up to 30 percent of a 

solution).

 

3. Not acceptable on a label when a product is formulated or processed in a manner 

contrary to the regulations.

FRESH,” “NOT FROZEN” AND SIMILAR TERMS WHEN LABELING MEAT AND 

POULTRY PRODUCTS: 

The word “fresh” may not be used to describe:

1. Any cured product, e.g., corned beef, smoked cured turkey, or prosciutto.

2. Any canned, hermetically sealed shelf stable, dried, or chemically preserved product.

3. Any raw poultry, poultry part, or any edible portion thereof whose internal 

temperature has ever been below 26 degrees Fahrenheit.

4. Any injected, basted, marinated poultry, poultry part or any edible portion thereof 

whose internal temperature has ever been below 26 degrees Fahrenheit.

5. Any other finished processed poultry product (including cooked poultry products) 

where its temperature has ever been below 26 degrees Fahrenheit, e.g., turkey 

sausage, chicken meatballs, cooked breaded chicken nuggets, etc.

6. Any uncured red meat product permitted to be treated with a substance that delays 

discoloration, such as, ascorbic acid, erythorbic acid, or citric acid.

7. Any product treated with an antimicrobial substance or irradiated.
8. The phrase “never frozen” or similar verbiage is not permitted on an unprocessed or 

processed poultry product where the internal temperature of the product has ever been 

below 0 degrees Fahrenheit or on any red meat product that has ever been frozen. 

Further, the phrase “never frozen” or similar verbiage is not permitted on refrigerated 

secondary products where the meat or poultry component has ever been frozen, e.g., 

multi-component meals, dinners, etc.

Generally, trademarks, company names, fanciful names, etc., containing the word “fresh” 

are acceptable, even on products produced in a manner described in one through seven 

above, provided the term is used in such a manner that it remains clear to the purchaser 

that the product is not fresh.

Secondary products, e.g., pizza, multi-component meals, dinners, etc., sold in the 

refrigerated state, i.e., not frozen or previously frozen, may be labeled as “fresh” when the 

term is used to describe the product as a whole even when made from components 

processed in a manner described in one through seven above.

This entry cancels Policy Memo 022C dated January 11, 1989, since 022C is out of date.

FRESH THURINGER: 

Not an acceptable name.

FRIED NOODLES WITH PORK: 

The product must contain at least 12 percent fresh pork in total formulation.

FRIED PRODUCTS: 

1. Frying medium need not be shown on the label.

2. Breading is not limited to 30 percent unless breaded is in the product name.

3. Fried chicken labels do not need to state “fully cooked” or refer to breading because 

fried denotes fully cooked and breading is expected. Fried poultry products in dinners 

are limited to 30 percent breading.

FRIED RICE WITH MEAT: 

The product must contain at least 10 percent meat; may contain eggs and vegetables.

FRIES: 

1. Beef testicles may be labeled as “Beef Fries.” They are not permitted to be used as an 

ingredient in meat food products.

2. “Fries” is not a required part of the product name, “species mountain oyster.”
FRITTERS:

The product must contain at least 35 percent raw red meat/poultry or red meat/poultry 

food product in the total formulation depending on the name, i.e., “Beef Fritter” must 

contain 35 percent beef and a “Chicken Patty Fritter” must contain 35 percent chicken 

patty. Fritters can contain up to 65 percent batter/breading (coating). If “breaded” is 

included in the product name, the batter/breading is limited to 30 percent.

 

See: Policy Memo 089 dated May 29, 1985 

FRIZZES: 

An acceptable name. Similar to pepperoni but not smoked. MPR of 1.6:1. 

GALICIAN SAUSAGE:

Cured beef and pork is seasoned and stuffed into beef rounds. It is then smoked at a high 

temperature. Cooling is done in a blast of air which produces a wrinkled appearance 

which is characteristic of Galician sausage. 

GELATIN: 

Gelatin is a binder/extender and is only permitted in a few meat and poultry products. 

Examples where gelatin is permitted include:

1. non-specific products

2. jellied products, e.g., souse, jellied beef loaf and head cheese

3. as a covering for products such as paté, to bind two pieces of meat together and in 

products where “gelatin” would be part of the product name

Gelatin is permitted as a thickening agent in menudo (i.e., beef tripe stew). If it is used in 

red meat paté products, its presence must be indicated by product name qualification.

It is not permitted in products like sausage, luncheon meat, and meat loves. Gelatin is an 

acceptable ingredient in souse, jellied beef loaf, headcheese, canned whole hams requires 

qualifier if gelatin is added.

See: MPI Manual 18.19 (b)(2)

See: Policy Memo 121B 

GELATIN IN POULTRY ROLLS: 

If gelatin or some other binder comprises more than 3 percent of the formula, the name of 

the product must be qualified by wording, e.g., “Gelatin Added.”

See: MPI Manual 18.19 (b)(2)
GENERAL OFFICES:

The company’s grant of inspection permits the general office address to be use din the 

signature line for any firm “doing business as.”

GENOA OR GENOA SALAMI: 

Is a dry sausage product with an MPR not in excess of 2.3:1. It is prepared with all pork 

or with a mixture of pork and a small amount of beef. The meat is given a coarse grind 

and enclosed in a natural casing. No smoke is used in its preparation. 

GEOGRAPHIC AND RELATED TERMS (REQUIREMENTS FOR THE USE ON 

PRODUCT LABELS): 

Any label representation that expresses or implies a particular geographical origin of the 

product, or any ingredient of the product, shall not be used except when such 

representation is: 

1. A truthful representation of geographical origin, e.g., “Virginia Ham” for a ham 

produced in the State of Virginia; or 

2. A trademark or trade name which: 

a. has been so long and exclusively used by a manufacturer or distributor that it is 

generally understood by consumers to mean the product of the particular 

manufacturer or distributor, e.g., “Swiss Chalet;” or 

b. is so arbitrary or fanciful that it is generally understood by the consumer not to 

suggest geographical origin, e.g., “Moon Sausage;” or

3. A part of the name required or allowed by an applicable Federal law, regulation or

 standard, e.g., “Frankfurter,” “Vienna;” or

4. A name whose market significance is generally understood by consumers to connote a

 particular class, kind, type or style of product, or preparation rather than to indicate

 geographical origin of the product, e.g., “Mexican Style Dinner,” “Italian Style

 Pizza.” Such terms must be qualified with the word “style” or “type,” unless

 specifically approved by the Administrator as a generic term, e.g., “Lebanon

 Bologna,” “Genoa Salami,” Milan Salami.” 

Any geographical representation that does not meet the aforementioned guidelines should 

be qualified by the word “brand,” provided that the word “brand” is not used in such a 

way as to be false or misleading. A qualifying statement identifying the place where the 

product was actually made is required in proximity to the brand name, e.g., “Milwaukee 

Brand Bacon, Made in Chicago, Illinois.” The word “Brand” must be in the same size 
and style of type as the geographical term. If the product has a foreign brand name, it 

may be identified as having been made in this country, e.g., “Scandinavian Brand Bacon, 

Made in U.S.A.”. 

See: Policy Memo 068 dated February 9, 1984

GEOGRAPHIC TERMS:

1. Country, Ranch, and Farm in Trade, Branch and Fanciful Names: Trade names, brand 

names, or fanciful names that include the words country, ranch, or farm, e.g., 

“Country Kitchen,” “Ranch House,” “Hickory Farms,” or “Carabeef Ranch Brand” do 

not invoke section 9 CFR 317.8 of the regulations regarding the use of the term 

“Country” or “Farm”. However, if the terms are used alone in conjunction with the 

product name, e.g., “Country Stew,” then such products must be prepared in the 

country or on the ranch or farm and meet any other requirements prescribed.

2. Southern: The term “Southern” is restricted to use only in areas south of the

 Mason-Dixon Line and east of the Mississippi River as well as Arkansas, Louisiana,

 and Missouri, which are also considered southern states.

GERMAN POTATO SALAD WITH BACON: 

The product must contain at least 14 percent cooked bacon in total formulation. 

See: Salad-German Potato Salad

GERMAN SAUSAGES WITH MILK: 

Whole milk is a permitted ingredient in the following meat food products when the 

ingredients statement is shown immediately under the name of the product or the milk is 

shown in a qualifying statement contiguous to the product name: Speckblutwurst, 

Kalbsbratwurst, Langblutwurst, Blutwurst, Gelbwurst, Zengenwurst, Brand Tongue and 

Blood Pudding Kalbslebenwurst. (Swiss Liver Sausage, Kalbslebenwurst should be 

considered on the same basis as Bockwurst (e.g., no limit on water or milk)).

Milk is a characterizing ingredient in German sausages and not an extender. Products 

which contain milk should be called by their proper names.

GIBLET GRAVY (Kind): 

Requires 7.25 percent giblets. The product must contain an equal number of livers, 

hearts, and gizzards. 
GIBLETS AND/OR NECKS SOLD WITH CARCASSES:

Poultry giblets consist of approximately equal numbers of hearts, gizzards, and livers, as 

determined on a count basis. Rabbit giblets consist of the liver and heart.

Although often packaged with them, the neck is not a giblet. Giblet packs are expected 

within the cavities of eviscerated whole birds or eviscerated whole rabbits or when 

packaged with cut-up whole birds or cut-up whole rabbits, therefore, qualifying the 

presence of giblets is not required on labeling. However, when giblets are not expected, a 

product name qualifier is required, e.g., “Packed with Giblets.”

In situations where parts of giblets are missing, a product name qualifier is required, e.g., 

“Parts of Giblets Missing” or “Parts of Giblets May Be Missing.” In situations where the 

giblets are missing entirely from an eviscerated carcass or a cut-up whole carcass, a 

product name qualifier is required, e.g., “Packed Without Giblets.” In addition, an excess 

of one of the giblet components can not be added to make up for another missing giblet 

component. In this case, a proper qualifying statement is required, e.g., “Packed with 2 

Gizzards, 1 Liver.”

A neck, when not attached to the carcass of a whole bird, is also expected to be present 

within the carcass or packed with the cut-up whole carcass. Accordingly, a product name 

qualifier is not required to flag the presence of the neck. Rather, when the neck is 

missing, a product name qualifier is required, e.g., “Without Neck.”

See: 9 CFR 381.170 (b) (21) and 9 CFR 354. (m)

GLAZES:

If a glaze component contributes to the flavor profile of the product, we will allow the ice 

glaze coating to be counted toward the total net weight of the finished product. However, 

the coating and coating percentage must be included as part of the descriptive product 

name in accordance with Policy Memo 044A, e.g., “chicken breast filets with rib meat, 

coated with a butter garlic flavoring and containing up to 22.5 percent of a solution of...” 

or “chicken breast filets with rib meat, coated with a 6.5 percent butter garlic flavoring 

and containing up to 16 percent of a solution of....”

GLYCERIN: 

May not be added to any product as such; may be used in proprietary mixes. 

GOETTA: 

An oatmeal product similar to scrapple. Goetta is prepared with a formula containing not 

less than 50 percent meat and meat byproducts. The cereal component should consist of 

oats or oat products and just enough water to prevent product from sticking and burning 
during the preparation process. The term “Old Fashioned” when noted on a label for 

“Goetta” refers to the round shape. 

GOETTINGER CERVELAT: 

A dry cervelat with no byproducts or binders. 

GOOSE LIVER OR GOOSE LIVER SAUSAGE: 

At least 30 percent cooked goose liver. When pistachio nuts are added, product name 

must be qualified, i.e., “pistachio nuts added.” 

GORDITAS, MEAT/POULTRY:

The product must contain at least 15 percent cooked meat/poultry based on the weight of 

the total product. The “species” or “kind” gorditas name (Beef Gordita, Chicken Gordita) 

may stand alone. If other characterizing ingredients such as potatoes, rice, beans, etc, are 

included in the name, they must be reflected in their order of predominance, e.g., Beef 

and Potato Gorditas, Rice and Chicken Gorditas, as determined by the formula.

GOTEBORG: 

A Swedish dry sausage made of coarsely chopped beef and sometimes pork. Mildly 

seasoned with thyme. It has a somewhat salty flavor and is heavily smoked, usually in 

long casings and air dried. 

GOTHAER CERVELAT: 

Originated in Gotha, Germany. Usually made of very lean pork finely chopped and 

cured. 

GOULASH: 

A stew-like product with at least 25 percent meat or 12 percent poultry meat. Unless 

designated “Hungarian,” generally means stew, whether veal, pork, beef, turkey, etc., are 

used. Product may be just meat and gravy or meat and gravy with vegetables served with 

or without rice, potatoes, or noodles.

GOULASH, HUNGARIAN STYLE: 

The product must contain paprika and at least 25 percent meat or 12 percent poultry meat. 

May not contain noodles, potatoes or dumplings. 
GRADE MARKS: 

Grade marks for products imported from foreign countries can only use that countries 

grading system. Foreign countries can not use USDA, AMS grading terminology, i.e., 

prime, choice, select on foreign product entering the U.S.

The grading term “good” on poultry is considered puffery and is acceptable.

Red meat (beef and lamb) grading terms, “prime,” “choice,” “select,” may not be used 

immediately preceding “kind” poultry, unless the poultry is equivalent to USDA Grade A. 

For example, “Choice Turkey” or “Select Chicken” must come from Grade A birds. In 

addition, red meat (beef and lamb) grading terms can not be used with pork products.

Graded product labeled as “Select or Higher” “Choice or Higher” are only allowed on 

wholesale labeled product not on retail. Product intended for retail can only be labeled 

with one specific grade e.g., “Choice product in a Choice retail package.”

GRAVIES: 

The product must contain at least 25 percent meat stock or broth, or 6 percent meat. 

Mono and diglycerides allowed in amount of 1 percent in gravies.

 

GRAVY AND BEEF: 

The product must contain at least 35 percent cooked beef (beef same size lettering as 

gravy). For 25 percent cooked beef (beef lettering no larger than one-half size gravy).

GRAVY AND DRESSING WITH PORK OR GRAVY AND PORK WITH DRESSING: 

The product must contain at least 14 percent cooked pork.

GRAVY AND POULTRY SALISBURY STEAK: 

Not more than 65 percent gravy and at least 35 percent poultry salisbury steak.

GRAVY AND SWISS STEAK: 

The product must contain at least 35 percent cooked meat.

GRAVY AND YANKEE POT ROAST: 

The product must contain at least 35 percent cooked beef. Beef is cooked with or without 

vegetables. 
GREEK SAUSAGE: 

The product must contain orange peel. 

GROUND BEEF: 

May not contain added fat. Maximum total fat 30 percent. Cheek meat is permitted up to 

25 percent and must be declared in the ingredients statement. For more than 25 percent, 

show as “Ground Beef and Cheek Meat,” all the same size.

Beef of skeletal origin, or from the diaphragm or esophagus (weasand) may be used in the 

preparation of chopped beef, ground beef, or hamburger. Heart meat and tongue meat as 

organ meats are not acceptable ingredients in chopped beef, ground beef, or hamburger. 

See: Policy Memo 027 dated June 15, 1981

GROUND BEEF CHUCK AND ROUND: 

Product to be labeled “Ground Beef Chuck” or “Ground Beef Round” must comply with 

the following guidelines: 

1. “Ground Beef Chuck” must be derived from all or part of the primal part of the beef 

carcass commonly referred to as the “Beef Chuck,” except as provided for in 3. The 

product must comply with the fat requirements of 9 CFR 319.15(a). 

2. “Ground Beef Round” must be derived from all or part of the primal part of the beef 

carcass commonly referred to as the “Beef Round,” except as provided for in 3. The 

product must comply with the fat requirements of 9 CFR 319.15(a). 

3. Generally, shank meat may be added but may not exceed the natural proportion of the 

beef carcass, which is considered to average 6 percent. Higher quantities of shank meat 

may be used if the shank meat remains attached during the cutting and boning of the 

boneless chuck or round, or if the processor can demonstrate that a higher percentage is 

applicable. 

See: Policy Memo 091 dated September 16, 1985

GROUND BEEF - Hamburger and Soy Products:

Combinations of ground beef or hamburger and soy products may be descriptively 

labeled, e.g., “Hamburger and Textured Vegetable Protein Product” or “Ground Beef and 

Isolated Soy Protein Product” if the combination product is not nutritionally inferior to 

hamburger or ground beef. If the combination products are nutritionally inferior, they are 

to be labeled as Imitation Ground Beef (or Imitation Hamburger) or Beef Patty or Beef 

Patty Mix in accordance with Section 9 CFR 317.2(j)(1) and Section 9 CFR 319.15(c) 

respectively.
See: Policy Memo 016B dated August 18, 1994

GUM ARABIC: 

May be used up to 2 percent in breading and batter mixes. 

GUM TRAGACANTH: 

A carrier and stabilizer in liquid spice extractives not to exceed 0.1 percent in finished 

product. Not permitted in sausage products. 

GUM-Vegetable: 

Spice extractive products which employ vegetable gums as emulsifiers have been 

approved. The addition of vegetable gum is limited to no more than 15 percent in the 

seasoning blend emulsion.

GUMBO: 

A Creole word for okra. It is now recognized as meaning a dish or a soup thickened with 

okra. To qualify, the dish must have okra as an ingredient. Either the soup or the stew 

standard would apply, depending on product name (“Chicken Gumbo”). Product 

identified as “Creole Style ______ Gumbo” does not contain okra, however, it must 

contain a roux (flour, milk, or water, etc.) or gumbo file (dried powder young leaves and 

leaf buds of sassafras). 

GYROS:

Products identified with this term must contain at least 65 percent meat and no more than 

12 percent extenders and binders. Examples include gyro loaf, gyro cone, gyro portions, 

and gyro slices.

HALAL AND ZABIAH HALAL:

Use of the terms, “Halal and Zabiah Halal” on labeling requires certification by an 

appropriate third party authority.

HAM A LA KING: 

Must contain at least 20 percent ham (cooked basis).

HAM AND BACON LOAF:

There is a limit of 3 percent water in this product.
HAM AND CHEESE LOAF: 

Nonspecific loaf. Cheese is chopped into small cubes and combined with finely ground 

ham. 

HAM AND CHEESE SALAD: 

Product must contain at least 25 percent ham (cooked basis).

See: Salads

HAM AND CHEESE SPREAD: 

Product must contain at least 25 percent ham (cooked basis).

HAM AND DUMPLINGS AND SAUCE OR GRAVY: 

Product must contain at least 18 percent cooked ham.

HAM, BOILED: 

A fully cooked, boneless product which must be cooked in water and may be processed in 

a casing or can. The product may be of various shapes and may be partially cooked in 

boiling water. 

HAMCOLA: 

Not an acceptable product name; should be accompanied by true product name, i.e., 

“Boneless Cooked Ham Coated with Spices.” 

HAM CAPACOLLA, COOKED: 

Ham that has been cured and then cooked. 

HAM CHOWDER - CONDENSED: 

Product must contain at least 10 percent cooked ham.

HAM-COOKED-SECTIONED AND FORMED: 

The qualifying phrase “sectioned and formed” is no longer required on boneless ham 

products, e.g., “ham” and “ham-water added.” The addition of small amounts of ground 

ham added as a binder to such products may be used without declaration. The amount of 

ground ham that may be used can represent no more than 15 percent of the weight of the 

ham ingredients at the time of formulation. Products containing more than 15 percent

ground ham trimmings must be labeled to indicate the presence of the ground ham, e.g., 
“a portion of ground ham added.” Policies regarding the required use of terminology 

such as “chunked and formed” and “ground and formed” will continue. 

See: Policy Memo 023 dated February 10, 1981

 Policy Memo 041B dated February 15, 1991

Whole hams require a cooking temperature to differentiate the ready to eat products from 

trichinae treated products. The reason that the temperature is required is to determine the 

label requirements (e.g., safe handling) and proper serving size.

HAM CROQUETTES: 

Product must contain at least 35 percent cooked ham. If chopped ham is used, the 

product name must be “Chopped Ham Croquettes.”

HAM, FRESH (or uncured): 

Ham that does not contain a cure must be labeled either “Fresh” or, if the ham meets the 

requirements of 9 CFR 319.2, “Uncured.” This also applies to cooked product, and must 

be labeled cooked product “Cooked Uncured Ham.”

HAM HALF: 

“Half Ham” is permitted on labels for semi- boneless ham products which during their 

processing have had the shank muscles removed. The two halves of the finished product 

have approximately an equal amount of bone. The term “No Slices Removed” has also 

been deemed suitable for use with a ham item referred to as “Half Ham.” 

HAM OMELET: 

Product must contain at least 18 percent cooked ham.

HAM/PARMA HAM/PROSCIUTTO DI PARMA: 

Ham, when labeled “Parma Ham” and/or “Prosciutto di Parma,” would have to be 

produced in the region of Parma, Italy, in accordance with Italian Law, which defines the 

denomination of origin, the territorial limits of production, characteristics of the product, 

and the method of manufacture. 

HAM, QUARTER, SEMI-BONELESS (No Slices Removed): 

The product consists of a ham prepared as a “Regular Semi-Boneless, Half Ham” which 

is sectioned again to result in four pieces just about equal not only in weight but also in 

content of bone. 
HAM ROLL SAUSAGE: 

Ham trimmings and ham shank meat are permitted. 

HAM SALAD: 

Product must contain at least 35 percent cooked ham. Chopped ham may be used without 

it appearing in the product name. 

See: Salads

HAM, SCOTCH STYLE: 

A cured, uncooked, boned, and rolled whole ham either tied or in a casing. 

HAM, SHANKLESS: 

When the term, “shankless” is used in reference to a ham, it indicates that the shank has 

been removed by a cut through the joint at a right angle to the femur bone. The distal tip 

of the semitendinous muscle may be severed above its tendinous attachment, leaving an 

extension approximately 2 inches long. The extension is considered an integral part of 

the ham's body and is usually folded over the femur's end. 

HAM SHORTCAKE: 

Product must contain at least 25 percent cooked ham.

HAM, SMITHFIELD: 

This is an aged, dry cured ham made exclusively in Smithfield, Virginia. The use of the 

words “brand” or “style,” e.g., “Smithfield Brand Ham,” “Smithfield Style Ham,” does 

not eliminate this requirement.

HAM TRIMMINGS: 

Ham trimmings, to be labeled as ham, cannot contain excess shank meat. The fat content 

will not exceed 35 percent. It will consist of at least 65 percent lean meat as determined 

by chemical analysis.

HAM, WESTPHALIAN OR WESTPHALIAN STYLE HAM: 

Ham is cut with bone in, the hip bone cut out, cured in a combination of dry and pickle 

cure but not a pickle alone. It is smoked in a medium warm (no greater than 100o F.) 

smokehouse until a shining red brown or chestnut color is acquired. Beechwood may be 

used and will impart the characteristic Westphalian flavor. Other hard woods are also

acceptable. Juniper berries are permitted.
HANDLING STATEMENTS: 

Acceptable handling statements, in addition to those required in sections 9 CFR 317.2(k) 

and 9 CFR 381.125, include “Keep Refrigerated - May be Frozen” or “Keep 

Refrigerated-Can be Frozen.” 

See: Policy Memo 014 dated September 12, 1980.

HANDLING STATEMENTS ON RETORTED PRODUCTS: 

Handling statements may appear on labels for shelf stable product, even though such 

product does not have to be refrigerated or frozen, and provided the statement will 

accurately reflect conditions of distribution and sale. These products are to be handled in 

the plant as shelf stable items including incubation and condition-of-container 

examinations. Once the product is refrigerated or frozen for shipment, distribution, and 

display for sale it is to be handled as a refrigerated or frozen item. 

See: Policy Memo 104 dated February 13, 1987

The statement “previously handled frozen for your protection, refreeze or keep 

refrigerated” is now acceptable on poultry products under the usual restriction of use for 

such statements.

HEAD MEAT: 

After removal of the cheeks, lips, snout, skin, and tongue from the head there remains 

small pockets and areas on the skull to which muscle tissue is attached. This muscle may 

be removed and used in product and declared on labeling as beef or pork as the case may 

be. However, there are a few standardized products in which the regulations limit the 

amount of this meat that may be used and require that it be specifically declared on the 

label (e.g., chili, chili with beans, and corned beef hash). 

See: Beef Cheek Meat and Beef Head Meat (use and labeling as an ingredient in 

meat Food Products)

HEADCHEESE: 

A jellied product consisting predominantly of pork byproducts and seasoning ingredients. 

It must contain some product from the head. Extenders like cereal, soy derivatives, 

nonfat dry milk, etc., are not permitted ingredients of headcheese. 
HEARTS/HEART MEAT: 

Hearts/heart meat may not be labeled as “beef,” “pork,” etc. in the ingredients statement. 

When used in a product, they must be identified by species, e.g., “Beef Hearts.” 

Hearts/Heart Meat, including the heart cap, may be considered meat for calculating the 

meat to textured vegetable protein ratios. 

See: MPI Manual 17.3(h)(1) 

HEAT AND EAT SAUSAGE: 

Not the same as Brown and Serve Sausage. When the “heat and eat” term is used, 

product must comply with cooked sausage regulations, e.g., limitation of 10 percent

added water and not more than 3 1/2 percent binder. 

HICKORY SMOKED: 

“Hickory flavored” ad “hickory taste” are acceptable terms on products that have been 

smoked with some hickory in the sawdust. They do not need to be smoked with 100

percent hickory smoke. 

HIGH FRUCTOSE CORN SYRUP (HFCS): 

HFCS may be used to flavor meat or poultry products in amounts sufficient for its 

intended purpose, provided the following conditions are met: 

1. HFCS must contain not less than 40 percent fructose on a solids basis.

2. HFCS must have a dextrose equivalence (D.E.) of not less than 93.

3. HFCS must have a sweetening power greater than or equal to sugar (sucrose).

4. HFCS must be identified on the label as High Fructose Corn Syrup in the 

ingredients statement, curing statement, etc. 

See: Policy Memo 035 dated October 27, 1981

HOLSTEIN OR HOLSTEINER: 

Product is the same as FARM STYLE SAUSAGE, except that it is stuffed into wide 

casings and heavily smoked, usually in long casings, and air dried. No extenders are 

permitted. 
HONEY CLAIM IN PRODUCT: 

A honey claim may be made or implied on a product label if: 

1. The product contains at least 3 percent honey. 

2. Honey contains at least 80 percent solids, U.S. grade C or above.

3. When other sweeteners, (sugar, dextrose, maltose, invert sugar, corn syrup solids, 

and similar ingredients) are used, the quantity may not exceed one-half that of the 

honey, e.g.. If 3 percent honey is used, then no more than 1 1/2 percent of all 

other sweeteners may be used.

4. Product to be identified as “Honey Glaze” must contain honey to other sweeteners 

at a ratio no less than 2:1. If dried honey is used, the ratio is to be no less than 

1.6:1.

5. When honey is included in a breading, a honey claim may be made regardless of 

the quantity of honey used.

HONEY CURED OR SUGAR CURED: 

“Honey Cured” may be shown on the labeling of a cured product if: 

(1) the honey used contains at least 80 percent solids or is U.S. grade C or above; 

(2) honey is the only sweetening ingredient or when other sweetening ingredients are 

used in combination with honey, they do not exceed one-half the amount of honey 

used; and honey barbecue touch of honey

(3) honey is used in an amount sufficient to flavor and/or affect the appearance of the 

finished product.

Traditionally, cured products which are labeled to indicate the presence of honey, e.g. 

Honey ham, must meet the parameters prescribed herein.

“Sugar Cured” may be used on the labeling of a cured product if: 

(1) the sugar used is cane sugar or beet sugar; 

(2) sugar is the only sweetening ingredient or when other sweetening ingredients are 

used in combination with sugar, they do not exceed one-half the amount of sugar 

used; and 

(3) sugar is used in an amount sufficient to flavor and/or affect the appearance of the 

finished product.
“Honey and Sugar Cured” or “Sugar and Honey Cured” may also be used on labeling if: 

(1) the honey and sugar are of the nature described above; 

(2) the honey and sugar are the only sweetening agents or when other sweetening 

ingredients are used in combination with the honey and sugar, they do not 

individually exceed either the amount of honey or sugar used and collectively do 

not exceed one-half the total amount of honey and sugar; and 

(3) the honey and sugar are used in amounts sufficient to flavor and/or affect the 

appearance of the finished product. 

See: Policy Memo 038 dated December 16, 1981

HORS D'OEUVRE (Snack): 

Product must contain at least 15 percent cooked meat or 10 percent bacon (cooked basis). 

True product name must be shown, e.g., “Puffed Pastry Wrapped Frank.” 

HOT DOG CHILI SAUCE WITH MEAT: 

Product must contain at least 6 percent meat.

HOT DOG CHILI WITH MEAT: 

Product must contain at least 40 percent meat. Sausages and bologna rework not 

permitted.

HUNAN STYLE SEASONED PORK:

Acceptable for pork shoulder sliced into one inch pieces and marinated in a solution of 

soy sauce, garlic, and ginger, cooked and returns to green weight. The product may be 

flavored with other seasoning ingredients, e.g., star anise and coriander.

HYDROLYZED BEEF STOCK: 

A beef stock which has been treated with acid, alkali, or enzymes to digest the protein. 

The protein molecules are broken down into amino acids, peptides, polypeptides, and 

peptones. As the digestion is carried out for longer periods of time, more and more of the 

larger molecules are broken down into amino acids, with free alpha-amino groups. By 

analyzing these alpha-amino nitrogens one can determine the degree of hydrolysis. 100

percent hydrolysis would mean that all the nitrogen (protein) is in the form of amino 

acids. 10 percent of hydrolysis would mean that only 10 percent of the nitrogen is in the 

form of free amino acids, while the rest is still present in polymeric form. 
The label should indicate the degree of hydrolysis. This is determined from the ratio of 

amino nitrogen to total nitrogen. 

 amino nitrogen = percent hydrolysis

 total nitrogen 

A product labeled 50 percent Hydrolyzed Beef Stock must, therefore, have 50 percent of 

the total nitrogen present as amino nitrogen. Adding percent solids is optional. The 

percent solids would not necessarily be the same percent as hydrolysis depending on the 

thickness (consistency) of product. 

HYDROLYZED GELATIN:

Hydrolyzed gelatin is permitted in frankfurters and similar products (9 CFR 319.180) at 

levels typically used for flavorings (less than 2 percent). Hydrolyzed gelatin may 

currently be used a 2 percent in 9 CFR 319.180 and like products as a flavoring. If 

gelatin is used in a product, make sure it is permitted for use in the product. Hydrolyzed 

gelatin is acceptable in poultry franks 9 CFR 319.180 and like products at levels not to 

exceed 2 percent of total formula until otherwise notified.

Hydrolyzed gelatin is recognized as a binder rather than flavoring and may be used at 

levels of 2 percent or less in 9 CFR 319.180 type products.

HYDROLYZED OAT FLOUR:

Hydrolyzed oat flour is safe and may be used in non-standardized meat/poultry products 

as a binder at below typical binder use levels, i.e., 3 percent. It may be used in low fat 

hamburger, water, and hydrolyzed oat flour product as per Policy Memo 121.

HYDROLYZED PROTEIN:

“Hydrolyzed Protein (milk, egg, soy)” is an acceptable common or usual name provided 

all components are hydrolyzed. “Hydrolyzed Protein (potato, gelatin)” is an unacceptable 

ingredient declaration and must be declared as “hydrolyzed potato protein and hydrolyzed 

gelatin.”

Salt is present in hydrolyzed protein and must appear in the sublisting of the hydrolyzed 

protein if it does not appear elsewhere in the ingredients statement.

HYDROXYPROPYL METHYLCELLULOSE (HPMC): 

Emulsifying agent, binder, thickener, and a stabilizer. This is accepted for its emulsifying 

qualities when prepared as a solution and applied as a dip. 

1. Not more than 2 percent in solution.
2. Not more than 4 percent weight gained in product.

3. Not more than .08 percent hydroxypropyl methylcellulose in finished

product.

4. Must be identified in the ingredients statement for purpose.

5. Approved on individual basis only. 

ICE-GLAZED BREADED CHICKEN NUGGETS: 

If an ice glaze is applied for the purpose of setting the breading, the term “ice glazed” 

needs to appear in close contiguous to the product name. The water cannot be included as

part of the net weight statement and the transmittal form should indicated this.

IMITATION FLAVORS: 

Imitation beef flavor, imitation mushroom flavor, flavor base for gravies and similar 

substances which enhance, fortify, or help to simulate a flavor are usually composed of 

food additives and, as such, are not “artificial flavors” for labeling purposes. This class 

of imitation flavors can be composed of such ingredients as flour, fats, oils, salt, 

hydrolyzed vegetable protein, vegetable gums, thiamine hydrochloride, beta alanine, 

disodium inosinate, glutamic acid, and a host of other ingredients. These flavorings must 

be identified on labels by showing each individual ingredient by its common name. Class 

names, e.g., amino acids are not acceptable. Each specific amino acid must be listed. 

INCIDENTAL ADDITIVES: 

As defined in the Food and Drug Administration regulations (21 CFR 101.100(a)(3)), 

incidental additives are substances present in foods at insignificant levels and that do not 

serve a technical or functional effect in that food. In determining whether a substance is 

an incidental additive, the following criteria may be applied:

 

1. Substances that are present in a food as a result of having been present in an 

ingredient added to the food and have a technical or functional effect on the 

ingredient but not on the finished food, or

2. Substances that are processing aids, defined as:

a. substances added during processing but removed before the food is packaged in 

its finished form, or

b. substances added during processing but that are converted to constituents 

normally present in the food, and do not significantly increase the amount of those 

constituents naturally found in the food, or
c. substances that are added to a food for their technical or functional effect in the 

processing but are present in the finished food at insignificant levels and do not 

have any technical or functional effect in that food.

INGREDIENT LABELING:

1. All ingredients in FDA standardized products, e.g., Cheddar Cheese (Water, salt, 

cheddar, etc.), and on standardized products, e.g., Soy sauce, Worcestershire sauce, 

require complete disclosure of all ingredients on the labels of meat and poultry 

products.

2. Protein hydrolysates must identify the common and usual names and identify the 

source from which the protein is derived, e.g., “hydrolyzed vegetable protein” would 

be declared as “hydrolyzed corn protein.”

3. FDA certified color additives require the listing of the common or usual names, e.g., 

FD&C Blue No. 1, Blue 1, or Blue 1 Lake. Color additives not subject to certification 

may be declared as “artificial color,” “artificial color added,” or “color added.” 

Alternatively, color additives not subject to certification may be declared as “colored 

with _______,” or “________ color,” with blank space filled in with the name of the 

color additive listed in 21 CFR 73, e.g., “colored with annatto” or “caramel color.”

4. Cured meat products used as ingredients, regardless of their level of use, require 

complete disclosure of all ingredients in the formulation of meat and poultry products.

See: FSIS Directive 7237.1, Rev. 1, “Labeling of Ingredients”

FSIS Directive 7140.1, Rev. 1, “Questions and Answers Relating to Ingredients”

INSERT LABELS FOR USE AT RETAIL STORES: 

No inspection legend is permitted on insert labels.

INSPECTION LEGENDS (DUAL):

Products consisting of mixed meat and poultry ingredients shall bear either the official 

meat inspection legend or poultry legend, depending on which ingredients are present in 

the greater amounts. If meat or poultry ingredients exist in equal proportions, either 

official legend may be used. If meat and poultry ingredients exist in exact proportions 

and both appear in the product name, the official legend must reflect the ingredient 

appearing first in the product name.

Containers of products intended for sale to household consumers can bear only the 

official mark of inspection of the product enclosed. Containers of products intended for 

distribution to other than the retail trade may bear both the official meat inspection legend 

and the official poultry products inspection legend.
See: Policy Memo 075 dated August 14, 1984

INSPECTION MARK ON WING TAG: 

When the inspection mark is shown on a wing tag, either the plant number or the firm's 

name and address must also appear.

INTESTINES: 

Intestines can be prepared as edible product and bear the mark of inspection.

IRISH STEW: 

Product does not require a geographical qualifying statement nor the words, “Style,” 

“Type,” or “Brand.” Usually it contains lamb or mutton but beef may be used. It must 

meet the stew standard. Vegetables include onions, carrots, potatoes, and turnips. 

Dumplings are often used. Beans are not acceptable in “Irish Stew.” 

ISOLATED SOY PROTEIN: 

This food ingredient is similar to soy protein concentrate except that additional extraction 

has removed more of the non-protein fraction, thereby increasing its protein content. It is 

prepared by alkaline solubilization of the soy protein and then precipitation of same in an 

acid bath. It may be powdered, extruded, or spun into fibrils and has a protein content of 

90 to 95 percent. Products of spun fibrils may be referred to as “Textured Soy Protein 

Isolate,” “Isolated Soy Protein Fibers,” or “Spun Isolated Soy Protein.” The PER of 

isolated soy protein is about 1.9 and indicates a poorer quality protein than that of soy 

flour or soy protein concentrate (PER 2.2). When hydrated textured (structured) protein 

isolate is added to meat food products, the ingredients statement should read “Hydrated 

Textured (Structured) Isolated Soy Protein.” 

ITALIAN SAUSAGE: 

Beef and pork Italian sausage is acceptable. Tomato products and other unexpected 

ingredients can be added if the product name indicates their presence. Red pepper 

permitted under 9 CFR 319.145(b)(1). 

See: 9 CFR 319.145 

ITALIAN STYLE: 

Acceptable term for products containing anise or fennel or Italian type cheese (e.g., 

Mozzarella, Parmesan, Provolone, Ricotta, Romano) or at least three of the following: 

basil, garlic, marjoram, olive oil, or oregano. Sausage products must meet the Italian 

Sausage requirements as per Regulation 9 CFR 319.145.
ITALIAN STYLE SMOKED SAUSAGE:

This is a smoked sausage (10 percent added water) and is not a 9 CFR 319.145 (Italian 

sausage) product. However, the product must contain Italian style ingredients found in 

the policy book under Italian style.

JAGWURST: 

The product is the same as yachtwurst (The Americanized name for the item). It is a 

cooked sausage made from a fine emulsion with cubes of lean meat rather than fat (as in 

mortadella). 

JAMAICAN STYLE: 

Term may be used to identify meat and poultry food products made with allspice, garlic, 

onion, red pepper, and thyme. The name of the product must be further qualified with a 

statement, like “with Jamaican Style Seasoning,” e.g., “Jamaican Style Chicken 

Wings-with Jamaican Style Seasonings.” If the product formula contains textured soy 

product, then the ration rules apply.

JAMAICAN STYLE PATTIES: 

Product has at least 25 percent meat enclosed in a crust. The label must show true 

product name, e.g., “Beef Turnover.” If the formula contains textured soy product, then 

the ratio rules apply. 

JAMBALAYA: 

Product must contain at least 25 percent cooked ham and one other meat or seafood must 

be included. A New Orleans dish involving rice and ham and usually tomatoes (shrimp 

or other shellfish, other meat or poultry), together with seasonings. Must show true 

product name, e.g., “Ham and Shrimp Jambalaya.” 

JAMON: 

Spanish word for “ham.” In the usage of Spanish-speaking people outside Spain, it has 

come to mean cured pork. “Jamon di Cocinar” is cured pork for cooking as opposed to 

slicing. When the term “Jamon” appears before the name of a limb, it means the product 

is cured. With the exception of products available for sale in Puerto Rico, all Spanish 

product names followed with the English translation.

Examples of acceptable product names are: 

Jamon de Paleta - Cured Pork Shoulder
Jamon de Pierna - Cured Pork Leg

JARDINIERE (FR): 

Must contain at least 50 percent cooked meat based on total product. It means “in the 

manner of the gardener.” The term applies to dishes made with diced garden vegetables 

which have been cooked with meat. Jardiniere should be followed by a true product 

name, e.g., “Beef with Vegetables.” 

JERK OR JERK STYLE:

The terms “JERK” or “JERK STYLE” can be used to describe red meat or poultry 

whole muscle, fabricated products, and other meat poultry food products, that are mixed 

or placed in a “spicy seasoning.” The seasoning usually contains scallion, onion, thyme, 

allspice (pimento), hot peppers, and usually contains at least one or more of the 

following: nutmeg, cinnamon, sugar, brown sugar, garlic, and rice or wine vinegar. The 

seasoning may be in the form of paste, marinade, sauce, or dry seasoning mixture. The 

product is mixed or placed in the spicy hot seasoning raw or the product may be grilled, 

cooked, or smoked. Examples of acceptable product names are, e.g., “Oven Roasted 

Jerk Chicken”, “Jerk Pork Sausage” or “Jerk Style Smoked Beef Sausage.”

JERKY: 

All Jerky products must have a MPR of 0.75:1 or less; “species” or “kind” must be in the 

name. Products may be cured or uncured, dried, and may be smoked or unsmoked, air or 

oven dried. A reference to the particular type of drying method is not a labeling 

requirement. 

1. “Beef Jerky” - Produced from a single piece of beef. May also be classified as 

“Natural Style Beef Jerky” provided this product name is accompanied by the 

explanatory statement “made from solid pieces of beef” or comparable 

terminology. When a “Natural” claim (not natural style) is made, the policies as 

outlined in Policy Memo 055 are to be applied. 

2. “Beef Jerky Chunked and Formed” - Produced from chunks which are molded and 

formed and cut into strips. 

3. “Beef Jerky Ground and Formed or Chopped and Formed” - Produced as 

described, molded and formed and cut into strips. 

4. Jerky products that contain over 31⁄2 percent binders (2 percent ISP) must reflect 

the binder in the product name, i.e., “Beef Soy Protein Concentrate jerky, ground 

and formed. Jerky products that contain binders at levels below 31⁄2 percent

should express the binder in a qualifying statement, e.g., beef jerky - soy protein 

added.
5. “Species (or Kind) Jerky Sausage.” The word “Jerky” can appear on labels for 

product in which the “species” or “kind” has been processed by chopping or 

grinding and stuffed into casings under the following conditions only: 

a. The word “Sausage” must appear immediately contiguous to “Jerky” whenever 

it is shown. “Sausage” must be in type at least one-third as high as “Jerky” in the 

same color ink and on the same background. The words “stick,” “piece” etc. 

cannot be used as substitutes for “sausage” in the product name. “Sausage” 

means that the product has been chopped. 

b. The product may be dried at any stage of the process.

JUNIOR MEAT SNACKS: 

Product must conform to the sausage standards going into the jar before processing. 

Limited to 3 1/2 percent extenders. 

JUNIPER BERRIES: 

Juniper berries and twigs are normally thrown on the fire from which dry cured hams are 

smoked. Juniper berries have been approved in the curing ingredients of Westphalian 

Ham.

KABOBS: 

Product consists of chunks of red meat or poultry and vegetables placed on a metal or 

wooden skewer. “Kabob” may be included in the descriptive name, e.g., “Beef, 

Mushrooms, and Onion Kabob.” A kabob may be cooked or uncooked, but the label 

must clearly indicate this. This product may contain but does not require vegetables.

KALBELWURST: 

Product is similar to Bockwurst with no limit on water or milk.

KATRIFITAS: 

A coined word used to describe a type of empanadillas. The product consists of dough 

containing yucca made to resemble a meat turnover and has a special meat filling. The 

product must contain at least 25 percent raw meat (beef) in total formulation. Label must 

include a true product name in conjunction with “Katrifitas,” e.g., “Katrifitas, Beef 

Turnover made with Yucca Shell,” or similar wording.

KELCO-GEL: 

A thickening agent used in sauces. It contains sodium alginate, calcium carbonate, and 

disodium phosphate. The amount of disodium phosphate in the finished product is 

approximately 0.099 percent. Its use should be judged on an individual basis.
KIDNEYS FROM ENZYME INJECTED BEEF: 

Product may be exported to other countries. They must be labeled “Beef Kidneys, 

Tendered with Papain - For Export Only.” 

KIELBASA: 

A sausage that is cured, cooked, and usually smoked. Kolbassy is Czechoslovakian 

spelling; other variations include Kielbassy, Kolbasa and Kolbase. Kielbasa is made 

from coarsely ground pork or coarsely ground pork with added beef or mutton. 

“Hungarian Style Kolbase” is finely ground product, seasoned and stuffed into casings. 

The 70/30 rule can be used, however, pork must always be the predominant meat 

ingredient. “Beef Kielbasa” is prepared with only beef as the meat ingredient. 

Byproducts are not permitted ingredients in these sausages.

An uncured (fresh), uncooked variety, with no more than 3 percent water exists. “Fresh” 

shall be used in the name when the product is uncured. When fresh Kielbasa is cooked or 

smoked, then cooked or smoked is required in the product name. The requirements of 

Policy Memo 110 apply when these perishable, cooked, uncured products are packaged in 

hermetically sealed containers. 

KIPPERED BEEF: 

A cured dry product similar to beef jerky but not as dry. MPR of 2.03:1 is applied to 

product. 

KISKA; Kisba, Kishka, or Stuffed Derma. 

Ingredients statement is part of the product name. A meat food product prepared two 

ways: 

1. Prepared with meat byproducts, including beef blood, pork snouts, pork livers, 

pork cheeks, etc. Packaged in fully labeled retail size packages or individually 

banded. When beef blood is used, it must be shown as part of product name. 

2. Prepared with more than 30 percent animal fat, mixed with farinaceous 

(consisting of or made of flour or meal) materials containing no other meat 

byproducts and ordinarily stuffed into beef casings and cooked. Product 

containing 30 percent or less fat is not considered amenable to the Federal Meat 

Inspection Act. 
KNISHES: 

Product must contain at least 15 percent cooked meat or poultry or 10 percent bacon 

(cooked basis). Same as snack standard. The type of meat or poultry should be identified 

in a true product name, e.g., “Chicken Knishes.” 

KONJAC FLOUR:

Food ingredient that provides the effects of thickening, gelling, texturizing, and waterbinding, e.g.,”binder,” similar to that of starch vegetable flours, such as potato flour. 

Konjac flour can be used in meat and poultry products in which starch vegetable flours 

are permitted, e.g., 3.5 percent in cooked sausage products such as frankfurters and 

bologna.

KOSHER:

Use of the term, “Kosher” on labeling requires certifications by an appropriate third party 

authority.

KOSHER (Product Containers): 

Containers must be labeled “Kosher tags attached” when used for hearts, livers, and other 

products or tissues with attached metal tags indicating kosher inspection. 

KRAKOW: 

Acceptable name for a cooked sausage similar to “Berliner.” 

KREPLACH: 

Product must contain at least 20 percent meat. The type of kreplach should be identified 

in a true product name, e.g., “Beef Kreplach.”

KUBBEE: 

Other acceptable names are: Kubbe, Kibbe, Kabeda, Kilin, Kibbes, Kibby, Kabbo, or 

Kabe.” A product popular in Syria and Lebanon. It must contain at least 25 percent meat 

based on total formulation; it must contain soaked cracked wheat and show the true 

product name, e.g., “Fried Cracked Wheat and Beef Balls,” “Baked Stuffed Wheat and 

Beef Patty.” Products may be shaped like a hamburger and fried or shaped into balls and 

fried. 
KUEMMELWURST: 

An acceptable name. The product is the same as Carawaywurst and is a cooked sausage 

of the ring variety, with whole caraway seeds. Usual ingredients are beef, pork, salt, 

caraway, flavorings, and cure. 

KURMA: 

Product must contain at least 50 percent meat or at least 35 percent poultry meat.

LABELING, CHECK-OFF BLOCKS:

The use of check-off blocks on immediate containers for identifying products that look 

alike but are different in composition is not permitted. 

Examples of product that may look alike but are different in composition are as follows:

 Ground Beef and Beef Patty Mix

 Partially Defatted Chopped Beef and Partially Defatted Beef Fatty Tissue

 Frankfurters and Frankfurters with Variety Meats

 Finely Ground Chicken and Finely Ground Chicken Meat

 Comminuted Chicken and Comminuted Chicken With Kidney and Sex Glands 

Removed

However, exceptions to this policy may be granted. Exceptions would require that the 

establishment operators develop a procedure which the assigned inspector can readily 

monitor to ensure correct labeling. Such procedures, accompanied by written comments 

from the assigned inspector and where possible, the circuit supervisor, must be forwarded 

to the area supervisor for review and approval.

Approved procedures must be attached to the label records accompanying new or 

modified labels submitted for approval.

See: Policy Memo 083A dated May 12, 1988

LABELING FOR SUBSTITUTE PRODUCTS: 

If a product fails to comply with a standard only because the meat or poultry content is 

lower than required and the product has generic identity as a nonmeat product (e.g., pizza, 

stew, pies), then the product may be designated by the nonmeat terminology in the 

standardized name (e.g., “PIZZA,” “STEW,” “PIE”), provided the meat/poultry content 

of the product is conspicuously disclosed contiguous to the product name along with a 
statement of the amount of meat/poultry in the standardized product. (For example, 

PIZZA (contains 5 percent sausage; SAUSAGE PIZZA contains 12 percent sausage.) 

Such product may not be nutritionally inferior to the standardized product it resembles. 

For this purpose, nutritional inferiority is defined, consistent with the requirement of 21 

CFR 101.3(e)(4), as any reduction in the content of an essential nutrient that is present at 

2 percent or more of the U.S. RDA per serving of protein or any of the vitamins or 

minerals for which U.S. RDAs are established. A quality control procedure must be 

approved for such products by the Processed Products Inspection Division before the 

label can be used. 

If a product is nutritionally inferior to the standardized product it resembles, it must be 

labeled “imitation” in accordance with 9 CFR 317.2(j) and 9 CFR 381.1(b). 

See: Policy Memo 069 dated March 23, 1984 

LABELING OF PRODUCTS WITH GROUND OR EMULSIFIED TRIMMINGS:

The addition of small amounts of ground or emulsified ham trimmings, beef trimmings, 

or poultry trimmings to these products may be used without declaration. However, if 

poultry skin is being used to produce poultry trimmings, it may not exceed natural 

proportions as prescribed in 9 CFR 381.117 and 381.118 of the Poultry Products 

Inspection Regulations. The amount of ground or emulsified trimmings that may be used 

can represent no more than 15 percent of the fresh or green weight of the ham, beef, or

poultry block at the time of formulation (e.g., 85 lbs. intact muscle and 15 lbs. of 

trimmings). These trimmings may be from a different process, however, they must be 

derived from like cuts or parts, e.g., emulsified round trimmings injected into product 

called "Boneless Roast Beef Round," emulsified breast meat trimmings injected into 

product called "Boneless Roasted Turkey Breast," or emulsified chuck trimmings injected 

into product called "Cooked Roast Beef" derived from the beef chuck. The information

pertaining to the source of trimmings and cut of product being used must be indicated in 

the product formulation on label submittals. Emulsified trimmings consist of suspending 

ground trimmings in a curing solution or other solutions (i.e., that impart flavor) through 

the use of a mechanical emulsifier, then injecting the liquid suspension directly into the 

whole muscle portion of the hams, beef roasts, or poultry products. The emulsified 

suspension must be used during the same day of production. Furthermore, a written 

proposal outlining processing procedures for injecting the suspensions of ham, beef, or 

poultry trimmings into the boneless product must be submitted by establishments, 

through appropriate inspection channels, to the Processed Products Inspection Division, 

Science and Technology, for review and approval. Such approval is a prerequisite

for label use. Products containing more than 15 percent ground trimmings or emulsified 

trimmings must be labeled to indicate the presence of the ground ham, beef or poultry 

trimmings added or emulsified ham, beef or poultry trimmings being injected, e.g., "A 

Portion of Ground Ham Added," "Emulsified Beef Added," "Ground Poultry Trimmings 
Added," or "Emulsified Beef Trimmings Added." Policies regarding the required use of

terminology such as "chunked and formed" and "ground and formed" will continue.

See: Policy Memo 041B dated February 15, 1991

LABELING OF MODIFIED BREAKFAST SAUSAGE, COOKED SAUSAGE, AND 

FERMENTED SAUSAGE PRODUCTS IDENTIFIED BY A NUTRIENT CONTENT 

CLAIM:

Modified breakfast sausage, cooked sausage, and fermented sausage products are 

substitute versions of the standardized or traditional products that have been formulated 

and processed to reduce the fat contents to qualify for use of nutrient content claims, but 

do not comply with the standard of identity or composition as described in the meat and 

poultry regulations or the Standards and Labeling Policy Book (Policy Book) because of 

the use of ingredients used for fat replacement which are precluded or restricted by these 

standards. The deviation from the standard or the traditional, i.e., “regular product,” is 

conveyed by associating an expressed nutrient content claim for the appropriate reduction 

in fat content and the standardized or traditional product name, e.g., “Reduced Fat 

Frankfurter” or “Low Fat Pepperoni.” The nutrient content claims that may be used are 

those related to a reduction in fat contents that are identified in the regulations for meat 

products in 9 CFR Part 317 and for poultry products in 9 CFR Part 381.

Maintaining Product Integrity: The following guidelines must be applied to assure that the

modified versions of the subject meat and poultry sausage products do not violate the 

integrity of the standardized or traditional product for which they purport to be 

substitutes: (1) the product must be similar in shape, flavor, consistency, and general 

appearance to the product as prepared according to the regulatory or traditional standard, 

(2) the meat or poultry used to formulate the modified product must come from the same 

anatomical location when the standardized term is related to an anatomical region on an 

animal, e.g., “ham” is expected to be from the hind leg of the hog and cured; thus, “lean 

smoked ham sausage” would be comprised of meat from the hind leg of a hog that has 

been smoked and cured, (3) the modified sausage product must result from the same 

processing procedures as those specified for the subject sausage products described by 

regulatory or Policy Book standards, (4) there must not be deviations from product safety 

criteria (e.g., salt content, curing agents, pH, water activity and/or moisture/protein ratio) 

that are provided in the regulatory or Policy Book standards for sausages, and (5) the 

modified product must achieve the appropriate reduction in fat content to be eligible to 

use a nutrient content claim in conjunction with the standardized or traditional product 

name. 

Performance Characteristics: In producing modified, substitute versions of sausages, the 

deviations from ingredient provisions of the regulatory and Policy Book standards should 

be the minimum necessary to qualify for the nutrient content claim while maintaining the 

performance characteristics similar to the standardized or traditional product, i.e., similar 

preparation, cooking, and handling characteristics. If a modified version of the 

standardized or traditional sausage does not perform in substantially the same way as the 

standardized or traditional item, the label must include a prominent statement informing 
the consumer of such differences. For example, a “low fat frankfurter” that essentially 

has all of the characteristics of a frankfurter, but cannot be grilled, would indicate “not 

recommended for grilling.” A “reduced fat pepperoni” that displays essentially all the 

characteristics of pepperoni, but cannot be cooked, would, for example, indicate “not 

recommended for cooking” or “do not cook.”

Safe and Suitable Ingredients: A modified, substitute sausage product must be formulated 

with approved safe and suitable ingredients, e.g., those identified in 9 CFR 424.21, and 

those determined to be safe and suitable by the Food Standards and Ingredients Branch, 

Product Assessment Division. Such ingredients are to be used at the lowest level 

necessary to achieve the intended effect of reducing fat as compared to the standardized 

or traditional product. Safe and suitable ingredients are those used to replace fat, improve 

texture, and prevent syneresis.

An ingredient or component of an ingredient that is specifically required by the regulatory 

or Policy Book standard for characterizing purposes, e.g., cheese in a cheesefurter, fresh 

livers in liver sausage, cured ham in a ham sausage, and fennel or anise in an Italian 

sausage, shall be present in the required amount, if applicable, or otherwise in a 

significant amount to provide a characterizing identity to the product. Moreover, an 

ingredient or component of an ingredient that is not permitted by regulations for use in 

any meat or poultry sausage product, e.g., sodium benzoate, shall not be added to a 

modified, substitute product.

Product Identity: The name of the modified version of the standardized or traditional 

product that complies with all parts of the policy prescribed herein is the appropriate 

expressed nutrient content claim for the meat and/or poultry product with a reduction in 

fat content and the applicable standardized or traditional term, e.g., “Lean Sausage,” “97

percent Fat-Free (or “Low Fat”) Kielbasa,” “Low-Fat Frankfurter Made with Beef, Pork 

and Turkey,” “Reduced Fat Pepperoni,” “Extra Lean Turkey Italian Sausage,” and “Lite 

Genoa Salami.” The size and style of type must conform to the nutrition labeling 

regulations.

Ingredients Statement: To assist the consumer in differentiating between the standardized 

or traditional sausage product and the modified, substitute version, ingredients that are 

not provided for by regulatory or Policy Book standards, or used in excess of the 

allowable levels specified, must be appropriately identified with an asterisk in the 

ingredients statement. The statement(s) defining the asterisk(s), e.g., “*Ingredient(s) not 

in regular “(fill in name of the standardized or traditional product), or 

“*Ingredients(s) in excess of amount permitted in regular “(fill in name of the 

standardized or traditional product), or both as appropriate, must be legible and 

conspicuous, and shall immediately follow the ingredients statement in the same size and 

style of type.

See: Policy Memo 123 dated January 20, 1995
LABELING OF MEAT AND POULTRY STICK ITEMS: 

Stick items such as beef jerky, pepperoni sticks, and beef sticks must be labeled (i.e., 

contain the required label features as outlined in 9 CFR 317 and 9 CFR 381, Subpart N) 

according to the following guidelines:

1. If sold in fully labeled bulk containers, i.e., canisters, caddies, or similar containers, 

stick items do not have to be fully labeled unless they are individually wrapped. This 

type of container cannot be reused.

2. If sold in bulk containers, i.e., canisters, caddies, or similar containers that are not

fully labeled, stick items must be fully labeled. Bulk containers such as these may 

only be refilled with fully labeled product.

3. If sold in small, fully labeled cartons, boxes, or similar containers (e.g., 3 oz., net 

weight) that are only intended for retail sale intact, stick items may be individually 

wrapped and unlabeled. 

See: Policy Memo 111 dated June 6, 1988

LABELING OF MODIFIED SUBSTITUTE VERSIONS OF FRESH (SPECIES) 

SAUSAGE, HAMBURGER OR GROUND BEEF PRODUCTS:

This policy allows modified versions of fresh (species) sausages, ground beef, or 

hamburger to contain non-meat or poultry, “fat-replacing ingredients” (e.g., binders such 

as carrageenan, modified food starch) and to be identified by certain nutrient content 

claims in accordance with nutrition labeling regulations effective on August 8, 1994, in 

conjunction with descriptive labeling, e.g., “Lean Pork Sausage with a X percent Solution 

of ...,” or “Low Fat Ground Beef, Water, and Carrageenan Product.”

This policy allows for the use of terms defined in regulations, e.g., “Lean,” “Reduced 

Fat,” “Low Fat,” etc., to be used to describe fresh (species) sausage, ground beef, or 

hamburger products with a reduction in fat content resulting from the use of added 

ingredients (i.e., “fat replacers” such as carrageenan and isolated soy protein). These 

products must meet the criteria for use of the nutrient content claim associated with the 

fat reduction. The nutrient content claim may be used in conjunction with the 

standardized name provided the consumer is informed of the actual components of the 

product through labeling, i.e., descriptive product name, ingredients statement, and 

Nutrition Facts.

Meat products, including those that meet the criteria established for claims, such as 

“Lean,” “Low Fat,” “Lower Fat,” “Reduced Fat,” etc., that combine fresh (species) 

sausage, ground beef, or hamburger, and other safe and suitable ingredients, for the 

principal purpose of replacing fat, may be descriptively labeled. Examples of such 

products are “Lean Ground Beef, Water, and Carrageenan Product,” “Low Fat Ground 

Beef With a X percent Solution of ...,” “Lean Beef Sausage, Water, and Carrageenan 
Product,” or “Reduced Fat Pork Sausage, Water, and Binders Product,” provided 

conditions prescribed in the regulations, viz., 9 CFR 317, for use of the nutrient content 

claim are satisfied. In contrast, modified versions of fresh (species) sausage, ground beef 

or hamburger product containing added ingredients that do not qualify for use of a 

nutrient content claim prescribed in the nutrition labeling regulations must be labeled as 

Imitation Pork Sausage, Imitation Beef Sausage, Imitation Ground Beef, Imitation 

Hamburger, Beef Patty or Beef Patty Mix in accordance with 9 CFR Section 317.2(j)(1) 

and Sections 9 CFR 319.141 (Fresh pork sausage), 319.142 (Fresh beef sausage), and 

319.15 (Miscellaneous beef products), respectively.

Descriptively labeled, modified, substitute versions of fresh (species) sausage, ground 

beef, or hamburger product with a reduction in fat content must comply with the 

following guidelines:

1. The descriptive name of a modified, substitute product with a reduction in fat content 

is the applicable nutrient content claim used in conjunction with the appropriate 

standardized name and fat-replacing ingredients, e.g., “Low Fat Ground Beef, Water 

and Carrageenan Product,” or “Lean Pork Sausage with an X percent Solution of 

Water, Modified Food Starch, Spices, and Salt.” Words in the descriptive name may 

be of a different size, style, color, or type but, in all cases, the words must be 

prominent, conspicuous, and legible. Moreover, no word in the descriptive name 

should be printed in letters that are less than one-third the size of the largest letter 

used in any other word in the descriptive name. The solution statement, when used, is 

considered to be part of the descriptive product name and must comply with 

descriptive name sizing requirements.

2. Fat-replacing ingredients (e.g., binders and water) and fat in the finished product may 

not exceed 30 percent of the product as formulated for the modified, substitute ground 

beef, hamburger, or fresh beef sausage product, and no more than 40 percent of the 

product formulation for the substitute fresh pork sausage. The fat content must be in 

accordance with requirements for use of the applicable nutrient content claim.

3. The product includes mandatory nutrition labeling prescribed in the meat inspection 

regulations, viz., 9 CFR 317.

4. The product is formulated with approved safe and suitable ingredients, e.g., those 

identified in 9 CFR 424.21(c)(4), and which are determined to be safe and suitable by 

the Labeling and Consumer Protection Staff, that are used at the lowest level 

necessary to achieve the intended effect as a fat-replacing ingredient (i.e., binder).

See: Policy Memo 121B dated January 20, 1995

LABELING OF PRODUCT NAMES, FANCIFUL NAMES, WORD SIZE: 

Words in product names or fanciful names may be a different size, style, color, or type, 

but in all cases, the words must be prominent, conspicuous, and legible. Moreover, no 
word in a product name, i.e., a common or usual name, a standardized name, or a 

descriptive name should be printed in letters that are less than one-third the size of the 

largest letter used in any other words of the product name. The same guidelines apply to 

letters of words in fanciful names that may accompany the product name. 

For example, for a product labeled Chili Mac--Beans, Macaroni and Beef in Sauce, “Chili 

Mac” is the fanciful name and “Beans, Macaroni and Beef in Sauce” is the product name. 

No letter in “Chili Mac” may be smaller than one-third the size of the largest letter in 

“Chili Mac.” Similarly, no letter in the descriptive name may be smaller than one-third 

the size of the largest letter in the descriptive name. This policy is not intended to address 

the relative size of words in fanciful names versus product names. The size of words in 

qualifying statements, e.g., “Water Added,” “Contains up to ...,” “Smoke Flavoring 

Added,” etc., are not affected by this policy memo. 

See: Policy Memo 087A dated September 16, 1985 

LABELING OF PRODUCTS CONTAINING MEAT WITH ADDED SOLUTIONS OR 

OTHER NONMEAT INGREDIENTS IN SECONDARY PRODUCTS: 

In those situations where meat containing an added solution or other nonmeat ingredients, 

e.g., Ham-Water Added, Corned Beef and Water Products, Beef-Containing up to 10

percent of a solution, are used in secondary products in sufficient quantities to meet the 

minimum meat requirement without including the added solution, or nonmeat 

ingredients, the product name need not include any reference to the added solution or 

nonmeat ingredients; e.g., Corned Beef and Cabbage would be an acceptable name for a 

product if the corned beef portion of the corned beef and water product was present in a 

sufficient quantity to satisfy the 25 percent cooked corned beef requirement. The 

ingredients statement, however, must include nomenclature as required by the regulations 

or policy (see also Policy Memos 066C and 084A). In this example, the ingredients 

statement would list “Corned Beef and Water Product-X percent of added ingredients are 

. . . .”

For products in which the added solution ingredient as a whole is used to meet the 

minimum meat requirement, the product name must include nomenclature required for 

the component, e.g., Beef (containing up to 10 percent of a flavoring solution) Burgundy. 

The ingredients statement must also include the same nomenclature for the meat 

ingredient. 

See: Policy Memo 102 dated January 6, 1987

LABELING OF PRODUCTS WHICH INCLUDE PACKETS OF OTHER 

COMPONENTS: 

Wording indicating that the product contains, in addition to the meat or poultry product, 

another component, e.g., a gravy, sauce, or seasoning packet must appear in conjunction 

with the name of the product in such a manner that it is obvious to the purchaser that he 
or she is also purchasing that packet along with the meat and/or poultry product. The 

wording must be shown in print no smaller than one-third the size of the largest letter in 

the rest of the product name, of such color that will insure it not being overlooked at point 

of purchase, and positioned contiguous to the rest of the product name, so as not to appear 

in whole or part on any panel except the main display panel. The net weight individual 

components may be shown but are not required. 

See: Policy Memo 099 dated September 2, 1986

LABELING OF SAFE THAWING INSTRUCTIONS ON CONSUMER PACKAGES: 

Thawing instructions which appear on the label of a frozen meat or poultry product must 

be given in accordance with FSIS' recommendations for safe thawing procedures. These 

procedures are as follows:

1. Thawing product in the refrigerator.

2. Thawing product in cold water, changing water every 30 minutes until product is 

thawed.

3. Thawing product in a microwave oven for less than 2 hours. Cook immediately.

Upon request, alternative thawing procedures may be considered. However, scientific 

evidence which thoroughly establishes the safety of an alternative thawing procedure 

must be presented with the procedure when it is submitted for review.

See: Policy Memo 119 dated September 28, 1989

LABELING PROMINENCE GUIDELINES FOR CURED, COOKED PRODUCTS WITH 

ADDED SUBSTANCES THAT DO NOT RETURN TO GREEN WEIGHT: 

The cured, cooked products covered by sections 9 CFR 319.100 (“corned beef”), 319.101 

(“corned beef brisket”), 319.102 (“corned beef round and other corned beef cuts”), and 

319.104(a) (“cured pork products” under PFF) of the Federal meat inspection regulations; 

and by Policy Memos 057A (“Labeling Turkey Ham Products Containing Added Water”) 

and 084A (“Cooked Corned Beef Products and Cured Pork Products with Added 

Substances”), whose weights after cooking exceed the weight of the fresh uncured article, 

shall bear the product name and qualifying statements on the principal display panel using 

the following guidelines:

(1) The product name and the qualifying statements must be prominent and 

conspicuous.

(2) The label will bear the product name on the principal display panel in lettering not

less than one-third the size of the largest letter in terms commonly associated with 
the product name, e.g., cooked, boneless, chopped, pressed, smoked, or words 

which could be a part of the product name, e.g., steak, butt portion, shank portion.

(3) The product name will be judged prominent if the lettering is of the same style 

and color, and on the same color background as that which is used for the terms 

commonly associated with the product name or words which could be a part of the 

product name (see guidelines (2)). If other styles, colors, and/or backgrounds are 

used, the prominence must be judged equal to those terms and words which could 

be associated with or part of the product name.

(4) The product name must be distinct and separate from other label information. 

Thus, the product name should not be part of or embedded in qualifying phrases 

or descriptions that include a list of added solution ingredients. 

Examples of acceptable terminology are “Corned Beef and Water Product” and 

“Cured Pork and X percent of a Solution.”

(5) The label for the products covered by this policy memo must also bear qualifying 

statements that conform to established policies on the size of the lettering in these 

statements in relation to product name (as outlined in Policy Memo 087A, FSIS 

Directive 7110.2, and Policy Memo 057A).

See: Policy Memo 109 dated October 8, 1987

LABELING REQUIREMENTS FOR PUMP-CURED BACON PRODUCTS TREATED 

WITH D- OR D1-ALPHA-TOCOPHEROL IN SURFACE APPLICATIONS: 

Pump-cured bacon treated on the surface with d- or d1-alpha-tocopherol must be labeled 

with a product name qualifier which identifies the substances involved and the method of 

application. The qualifier must identify both the carrier and active substance in their 

order of predominance. The specific names, d- or d1-alpha-tocopherol, or the term, 

Vitamin E, may be used in the name qualifier. Examples of acceptable name qualifiers 

are “Sprayed with a solution of vegetable oil and Vitamin E” or “Dipped in a solution of 

corn oil and d-alpha-tocopherol.” The name qualifier must be contiguous to the product 

name and printed in a style as prominent as the product name. The type used for the 

statement must be at least one-fourth the size of the most prominent letter in the product 

name, except that the ingredients of the mixture may be in print not less than one-eighth 

the size of the most prominent letter in the product name. The specific name of the 

ingredients, d-alpha-tocopherol or dl-alpha-tocopherol, and of the carrier must be listed as 

such in the ingredients statement or curing statement, as required by 9 CFR 317.2(f)(1). 

See: Policy Memo 105 dated April 13, 1987

LAMB CURRY: 

Product must contain at least 50 percent fresh meat.
LANDJAEGER CERVELAT: 

A semi-dry sausage that originated in Switzerland. It is about the size of a large 

frankfurter but pressed flat, smoked and dried giving it a black appearance.

LARD CONTINUOUS PROCESS: 

This nomenclature identifies the commodity produced from clean and sound edible 

tissues of swine by a low-temperature separation process in which the oil is separated 

from the fatty tissue by means of a combination of heat and centrifugal force. Labeling 

records containing the above designation should identify in detail the process and 

equipment used in producing the commodity. 

LARD - CURED PORK TISSUE USE: 

Cured pork trimmings may be rendered to produce lard manufactured in compliance with 

the lard and leaf lard standard. Rendered bacon is not acceptable in lard. 

See: Policy Memo 052 dated September 15, 1982

 

LARD REFINED: 

This term is applied to open-kettle rendered, prime steam, or dry-rendered lard put 

through a filter press, with or without bleaching agent. 

LASAGNA: 

Sauce is an expected ingredient of lasagna products and its declaration in the product 

name is optional. Cheese Lasagna with meat: 12 percent meat

Lasagna with Meat and Sauce: 12 percent meat

Lasagna with Meat Sauce: 6 percent meat in total product

Lasagna with Poultry: 8 percent poultry meat

Lasagna with Tomato Sauce, Cheese, and Pepperoni: 8 percent pepperoni

Meat Lasagna: 12 percent meat

Poultry Lasagna: 8 percent poultry meat
LAU - LAU: 

Product must contain at least 25 percent meat. A Hawaiian dish made with pork and fish, 

wrapped in taro leaves. Label must have a true product name, e.g., “Pork and Fish 

Stuffed Taro Leaves.”

LEBANON BOLOGNA: 

A coarse ground, fermented, semi-dry sausage. If the product has a MPR of 3.1:1 or less 

and a ph of 5.0 or less, no refrigeration is required. It is made with beef. No extenders or 

hearts are permitted in the product. This is not a 9 CFR 319.180 product.

LEGENDS: 

Products consisting of mixed meat and poultry ingredients shall bear either the official 

meat inspection legend or poultry legend, depending on which ingredients are present in 

the greater amounts. If meat or poultry ingredients exist in equal proportions, either 

official legend may be used. If meat and poultry ingredients exist in exact proportions 

and both appear in the product name, the official legend must reflect the ingredient 

appearing first in the product name.

LENTIL SOUP WITH BACON - German Style: 

Acceptable name for a lentil soup containing only bacon. The bacon requirement is 4.0

percent for condensed and 2.0 percent for ready to eat.

LEONA: 

An acceptable name. A coarse ground cooked sausage.

LIMA BEANS WITH HAM OR BACON IN SAUCE: 

Product must contain at least 12 percent ham or bacon. 

See: 9 CFR 319.310

LINGUICA: 

A Portuguese type sausage containing pork and excluding other meat and meat 

byproducts. Usually contains nonfat dry milk and condiments, e.g., vinegar, cinnamon, 

cumin seed, garlic, red pepper, salt, and sugar. Paprika and cures are acceptable in this 

product. 

See: Policy Memo 015A dated June 22, 1981 
LINKS: 

This designation falls into four categories: 

1. “Links” without further qualification refers to an all pork fresh sausage in links. 

2. “Links Sausage” can be used to designate any sausage type formulation usually 

cured and smoked in links, except for those formulations containing poultry. (See 

Policy Memo 030A.) 

3. “Links cereal and nonfat dry milk added” usually formulated with meat and meat 

byproducts cured and smoked, and approved with the understanding each link is 

banded with an approved band label.

4. “Links, A pork and textured vegetable protein product” followed immediately by 

the ingredients statement is acceptable. “Links,” “Top's Links,” “Joe's Links” are 

coined names and must be followed immediately by true product name.

LITTLE SMOKIES: 

A smoked small variety sausage link made with beef and pork.

LIVER AND ONIONS:

Product must contain at least 45 percent liver.

LIVER, CHOPPED: 

Product must contain at least 50 percent liver.

LIVER, ONIONS AND EGGS: 

Product must contain at least 40 percent liver.

LIVER PRODUCTS:

The product name does not have to include the species for multi-ingredient liver products, 

such as chopped liver, liver pate, and pureed liver. However, the species must be 

identified in the ingredients statement. For single ingredient liver products, such as sliced 

beef liver, the species must be identified in the product name. “Kind” liver must always 

be identified.

Products with liver in the name (except for products listed) must contain a minimum of 

30 percent liver.
LIVER SPREAD (STREICH LEBERWURST):

The product name “Liver Spread (Stretch Leberwurst)” is acceptable. Product name must 

contain at least 30 percent liver in total formulation.

LIVERWURST OR “PATE DE FOIE - STYLE LIVERWURST”:

Product must meet liver sausage requirements. (See Regulation 9 CFR 319.182)

LOAF:

A “Loaf” (other than meat loaf) consists of meat in combination with any of a wide range 

of nonmeat ingredients. These products are not identified with the term “Meat

Loaf,””Beef Loaf,” or the like but with designations, e.g., “Olive Loaf,” “Pickle and 

Pimiento Loaf,” “Honey Loaf,” “Luxury Loaf,” and others that are descriptive.

LOAF, CANNED, PERISHABLE: 

Canned perishable products in the loaf category must: 

1. Meet the perishable requirements. (See 9 CFR 317.2(k).) 

2. Show a brine concentration of not less than 3.5 percent in finished product. Show 

a brine concentration of not less than 6.0 percent when the products contain 

cereal, starch, or other extenders. 

3. Be cooked to a minimum internal temperature of at least than 150o F. 

4. When extenders are added the product name must be qualified, e.g., “(Name of 

extender) added.” 

LOLA AND LOLITA (IT): 

Dry sausage products of Italian origin. Consists of mildly seasoned pork and contains 

garlic. Lolita comes in 14 oz. links, while Lola comes in 2 1/2 lb. links. 

LONDON BROIL: 

Name can only be applied to a cooked product. Products including the expression 

“London Broil” on labels must be prepared with beef flank steak. Uncooked product 

must be labeled to indicate this, e.g., “Beef Flank Steak for London Broil.” If prepared 

from another cut, the identity of that cut must accompany the term “London Broil,” e.g., 

“Sirloin Tip London Broil.” 
LONG ISLAND STYLE OR TYPE: 

Not acceptable for poultry products.

LONGANIZA: 

Longaniza is a fresh sausage product. If it is prepared otherwise, the product name must 

indicate its nature, e.g., “Cured Longaniza.” Paprika is an acceptable ingredient because 

it is expected.

LONGANIZA AND PUERTO RICAN STYLE LONGANIZA: 

Longaniza is an acceptable name for Puerto Rican sausage made from pork which may 

contain beef but does not contain annatto. Added fat is not permitted.

Puerto Rican Style Longaniza is acceptable labeling for sausage made from pork which 

may contain beef and does contain annatto. Added fat is not permitted, although up to 3

percent lard may be used as a carrier for annatto. When annatto is used, it should be 

included in the ingredients statement as “annatto” in accordance with Section 9 CFR 

317.2(j)(5) of the meat inspection regulations. 

See: Policy Memo 021 dated February 9, 1981

LOUKANIKA: 

An acceptable name for cooked fresh Greek sausage. It is usually made with lamb and 

pork, oranges, allspice, whole pepper, and salt. 

LUMPIA or LOOMPYA:

A Philippine style or Filipino style egg roll. There are no special ingredient requirements;

it refers to a shape of the egg roll. Lumpia or Loompya are generally longer and thinner 

than traditional egg rolls.

LUNCHEON MEAT: 

1. “Luncheon Meat” cannot contain livers, kidneys, blood, detached skin, partially 

defatted pork or beef tissue, or stomachs. 

2. On the label the meat components of “Luncheon Meat” are identified in the 

ingredients statement as “beef,” “pork,” “beef tongue meat,” “pork tongue meat,” 

“beef heart meat,” and “pork heart meat.” 

3. In the ingredients statement “Beef” and “Pork” means lean meat with overlying 

fat and the portions of sinew, nerve, and the blood vessels which normally 

accompany muscle tissue and which are not separated in the process of dressing 
but not including bone and skin. Up to 10 percent of the meat portion of the 

formula can consist of cured and smoked meat trimmings which does not require 

special declaration in the ingredients statement except included under “pork” and 

“beef.” 

4. Heart or heart muscle, tongues, or tongue meat and cheek meat can be included in 

“Luncheon Meat” under the following restrictions:

a. Hearts or heart meat or tongues or tongue meat must be declared 

individually by species in the ingredients statement on the label.

b. No restriction on the percentage limits of hearts, heart meats, tongues, and 

tongue meats in the formulation.

c. The terms “heart meat” and “tongue meat” refer to the muscle tissue 

remaining after heart caps, glands, nodes, connective tissue, etc. are 

trimmed away.

5. Water added to “Luncheon Meat” during manufacture cannot exceed 3 percent by 

weight of the total ingredients, this is controlled by weighing ingredients and not 

by analysis. Care must be used to see that water is not added indirectly through 

the use of undrained hearts and tongues.

6. The only ingredients permitted in “Luncheon Meat” are curing ingredients, 

sweetening agents, spices, and flavoring. All of these substances must be declared 

in the ingredients statement by name, except the various “flavorings” and “spices” 

which need not be named individually. “Spices” refer to natural spices and not to 

extracts.

LYONER WURST:

A cooked, smoked, and finely ground sausage originating in Germany. It is usually made 

with beef, pork, (no chicken) flavoring, cure, and contains green peppercorns.

LYONS SAUSAGE (FR): 

A dry sausage made exclusively of pork (four parts finely chopped lean and one or two 

parts small diced fat) with spices and garlic which is stuffed into large casings, cured and 

air-dried. 

MACARONI AND BEEF IN SAUCE: 

Product must contain at least 12 percent beef.
MACARONI AND CHEESE WITH HAM: 

Product must contain at least 12 percent cooked ham.

MACARONI SALAD WITH (Meat or Poultry): 

Product must contain at least 12 percent cooked meat or poultry meat.

MADE WITH ... QUALIFIERS:

Need only mention the species or kind in the statement even when only a byproduct of the 

specific species or kind is used, e.g., pork, chicken and beef hearts in a sausage would 

carry a qualifier “made with pork, chicken and beef.”

MADE WITH 100 percent REAL CHEESE:

This statement is acceptable on products as long as the cheese components are all 100

percent real cheese. It is not acceptable if a cheese food product or imitation cheese is 

included in the formula.

MALIC ACID:

Malic acid has been used extensively for many years as part of flavoring/seasoning 

mixtures which are added to components of meat or poultry products. It may be approved 

as a flavoring agent, and is acceptable as a component in a seasoning mix, e.g., in 

marinades and sauces, but may not be added alone to a product.

MANICOTTI (IT): 

Product must contain at least 10 percent fresh meat. An Italian main dish consisting of 

rectangular-shaped pasta spread with a filling of meat (e.g., sausage, ground beef, or 

chopped prosciutto) and/or cheeses (e.g., ricotta and mozzarella). The pasta is rolled, 

edges pressed to seal, and covered with grated parmesan cheese and tomato sauce. A true 

product name must be shown, e.g., “Beef Manicotti in Sauce.”

MARGARINE SUBSTITUTES: 

Meat food products that are substitutes for margarine because they contain less than 80 

percent fat and/or oil need not be labeled “imitation” if the product has a fully descriptive 

name and the finished product contains 15,000 international units of Vitamin A per 

pound.

The descriptive name of the product may include the term “Spread” (or “Spred”), which 

has been widely adopted as a generic fanciful name for this class of product.
The following guidelines shall be used in selecting the appropriate descriptive product 

name: 

1. “Animal Fat Spread (or Spred)” is an acceptable product name for a product prepared 

from animal fat as the sole source of fat. 

2. “Animal Fat and Vegetable Oil Spread (or Spred)” is an acceptable product name for a 

product prepared with a combination of animal fat(s) and vegetable oil(s) in which the 

vegetable oil(s) content is greater than 20 percent of the total of the fat(s) and oil(s) used 

but less than 50 percent of the total. 

3. “Animal Fat Spread (or Spred) - Vegetable Oil Added” is an acceptable product name 

for a product prepared with a combination of animal fat(s) and vegetable oil(s) in which 

the vegetable oil(s) content is 20 percent or less of the total of the fat(s) and oil(s) used 

but greater than 2 percent of the total. 

4. The fanciful name “Spread” (or “Spred”) accompanied by a list of all ingredients 

individually identified by their common or usual name in order of decreasing 

predominance is acceptable regardless of the nature and amount of fat(s) and/or oil(s) 

used.

In 1., 2., and 3. above, the descriptive product name may include the percent of each fat 

and/or oil and may include the common or usual name of each fat and/or oil used. 

See: Policy Memo 045 dated April 7, 1982

MARENGO: 

Product must contain at least 35 percent cooked meat or poultry meat. It has chicken or 

veal in a sauce containing tomatoes, mushrooms, onions, and wine, and label must show 

true product name, e.g., “Chicken Marengo.”

MARINATED: 

To be labeled “marinated,” a product must use a marinade that is a mixture in which food

is either soaked, massaged, tumbled, or injected in order to improve taste, tenderness, or 

other sensory attributes, e.g., color or juiciness. Time allotted in a marinade depends on 

many factors, e.g., thickness and size of the meat and strength of the marinade. Marinade 

should be that amount necessary to affect the finished product, and limited to 10 percent

pickup in red meat, 8 percent pickup in boneless poultry and 3 percent in bone-in poultry.

MARINE OIL: 

Herring oil and other marine species oils found by FDA to be satisfactory may be 

combined with animal and mixture of animal and vegetable oils processed as meat food 

products. Labels will bear statements identifying the presence of such substances, e.g., a 
shortening consisting of 50 percent herring oil and the remainder equal amounts of animal

and vegetable oils would be “Shortening, Prepared with Herring Oil, Animal and 

Vegetable Oils.” 

MARKING: 

Labeling may consist of a combination of printing, stenciling, box dyes, etc. for large true 

containers and for shipping containers. Crayons are unacceptable for applying required

labeling features except for figures indicating content quantity. Approval of official 

marks appearing in newspaper advertisements, billboards, etc. is not necessary; however, 

such marks may be reviewed locally before publication. Such markings should conform 

to the illustrations in the regulations and not be misleading.

“MAY CONTAIN” STATEMENTS:

The use of “may contain” or “and/or” labeling may be used in the ingredients statement’s 

sublisting of sliced and/or diced products from various sources.

See: “Composite Ingredients Statement.”

MEAT AND DRESSING:

Product must contain at least 50 percent cooked meat.

MEAT AND DRESSING WITH GRAVY:

Product must contain at least 30 percent cooked meat.

MEAT BASE: 

A granular, paste-like product which is shelf-stable primarily because of its high salt 

content (30-40 percent).

1. Beef Base - 15 percent beef or 10.5 percent cooked beef 

2. Pork Base - 15 percent pork or 10.5 percent cooked pork 

3. Ham Base - 18 percent ham 

MEAT BROTH OR MEAT STOCK: 

MPR 135:1. Condensed 67:1

MEAT BYPRODUCTS: 

Byproducts must be individually declared by species and specific name in the ingredients 

statement, e.g., Pork Liver, Beef Tripe, and Beef fat.
MEAT CASSEROLES: 

Product must contain at least 25 percent meat or 18 percent cooked meat.

MEAT CURRY: 

Product must contain at least 50 percent meat.

MEAT FLAVORING:

Meat flavoring – when characteristic meat flavorings such as bacon are added in amounts 

less than 2 percent in addition to the required meat component of a product, such meat 

flavorings need not appear in the product label.

MEAT FOLDOVER MIT DRESSING: 

Product must contain at least 50 percent meat (chopped and formed).

MEAT FOOD PRODUCTS CONTAINING POULTRY INGREDIENTS - LABELING: 

Meat food products containing poultry ingredients in amounts that exceed 20 percent of 

the total livestock and poultry product portion of the meat food product must have 

product names that indicate the presence of the poultry ingredients, e.g., “Beef and 

Chicken Chili” or “Chili made with Beef and Chicken.”

Meat food products containing poultry ingredients in amounts at 20 percent or less of the 

total livestock and poultry product portion of the meat food product must have product 

names that are qualified to indicate the presence of the poultry ingredients, e.g., “Beef 

Stew - Turkey Added.” 

However, meat food products that do not meet specified minimum livestock ingredient 

requirements because poultry ingredients are replacing any part of the required livestock 

ingredients must have product names that indicate the presence of the poultry ingredients, 

e.g., “Beef and Turkey Stew” or “Stew Made with Beef and Turkey.” 

This policy does not apply to: (1) red meat products that are expected to contain poultry 

ingredients, e.g., “Brunswick Stew and Potted Meat Food Product” (Section 9 CFR 

319.761); (2) cooked sausages identified in Section 9 CFR 319.180 of the meat 

regulations (Policy Memo 005A); or (3) nonspecific loaves, rolls, logs, etc., e.g., Pickle 

and Pimento Loaf. 

See: Policy Memo 030A dated September 13, 1982
MEAT LOAF: 

Uncooked or cooked pork, beef, veal or lamb, and other ingredients in loaf form, but not 

canned. 

1. Ingredients, e.g., cracker meal, oatmeal, bread crumbs, nonfat dry milk, soy ingredients 

(untextured), milk, and whole eggs are not required in the product name. 

2. Product may contain: 

a. Head meat, cheek meat, heart meat, and tongue meat under label declaration in 

the ingredients statement only.

b. Not more than 12 percent extenders and binders.

c. Partially defatted chopped beef or pork up to 25 percent and declared as meat in 

the ingredients statement.

3. Product must contain at least 65 percent meat.

4. Onion, tomato juice, water, and other liquid extenders are not directly controlled.

MEAT LOAF, CANNED (Perishable): 

Canned perishable products in the loaf category must:

1. Meet the perishable labeling requirements. See: 9 CFR 317.2(k),

2. Be cured with at least 1 ounce nitrate per 100 pounds of product and 1/2 percent

dextrose or 1 percent sugar.

3. Have a brine concentration of at least 3.5 percent in the finished product. Products that 

contain cereal, starch, or other extenders must have a brine concentration of at least 6.1

percent.

MEAT LOAF, CANNED (Sterile Packed): 

No head, cheek, heart, or tongue meat permitted. Other requirements are the same as 

uncanned cured meat loaf. Binders and extenders must be shown in the product name, 

e.g., “Meat Loaf, cereal added.”

MEAT PASTY OR PASTIES:

Product must contain at least 25 percent meat. The label must show the true product 

name, e.g., “Beef Pasty.”
MEAT PIE FILLING: 

Product must contain at least 37 percent meat.

MEAT PIES (OR VEGETABLE MEAT PIES): 

Product must contain 25 percent meat; meat in gravy may be counted towards meat 

content. 

MEAT/POULTRY EXTENDED PRODUCTS:

These should always be listed in the ingredients statement of the secondary product by 

their correct name, e.g., “Beef, water and binder product,” unless it is included in the 

name of the product, e.g., “Chili made with beef and binder product.”

MEAT RAVIOLI: 

Product must contain at least 10 percent meat in ravioli.

MEAT RAVIOLI IN MEAT SAUCE: 

Product must contain at least 10 percent meat in ravioli and at least 50 percent ravioli in 

total product, and at least 6 percent meat in sauce.

MEAT RAVIOLI IN SAUCE: 

Product must contain at least 10 percent meat in the ravioli and at least 50 percent ravioli 

in the total product.

MEAT SAUCE: 

Product must contain at least 6 percent ground meat.

MEAT SPREADS: 

Product must contain at least 50 percent meat or 35 percent cooked meat. When another 

major component is considered a significant source of protein such as cheese is added the 

requirement is reduced to 25 percent cooked meat. Product must show a true product 

name, e.g., “Sausage and Cheese Spread.” 

MEAT STICK AND CHEESE COMBINATION PRODUCTS:

The following criteria are used for dry meat stick and cheese combination products that 

need not bear a “keep refrigerated” handling statement.
(1) The dry meat stick portion must have a water activity of less than 0.90, the 

cheese portion must have a water activity of less than 0.94, and the equilibrium of 

the water activity of the two components must be no greater than 0.92;

(2) the dry meat portion, if fermented, must be fermented by an active 

fermentation culture (typically to a pH 5.0 or below) and;

(3) for products where the meat portion and the cheese portion are packaged 

together, there must be a heat seal between the dry meat stick and cheese 

components which separates the meat stick from the cheese stick by at least 4 mm.

(4) Dry meat stick and cheese combination products not meeting these criteria 

must be labeled with a “keep refrigerated” statement in lieu of compelling data 

that establish safety.

Products not meeting the criteria stated above can be labeled without a “keep 

refrigerated” statement if a control program ensuring safety and shelf stability is 

established by the established.

MEATBALL STEW: 

Meatball stew contains at least 25 percent meatballs and usually contains vegetables such 

as potatoes, peas, carrots, etc., and gravy or thick broth resulting from cooking all 

ingredients together. The meatballs must meet the Meatball Standard.

MEATBALLS: 

Uncooked or cooked pork, beef, veal, and lamb, and other ingredients in a ball form.

1. Product must contain at least 65 percent meat.

2. Binders and extenders are limited to 12 percent of the total product. 6.8

percent of isolated soy protein is considered the equivalent to 12 percent of the 

other binders or extenders. The permitted binders and extenders include, but are 

not limited to, cereal, bread crumbs, cracker meal, soy flour, soy protein 

concentrate, isolated soy protein, and textured vegetable protein.

3. Cheeks, hearts, and tongues are not allowed, but product may contain head 

meat, cheek meat, heart meat, and tongue meat when declared in the ingredients 

statement.

4. Partially defatted chopped (PDC) (species) may be used up to 25 percent of the 

meat block. PDC (species) can be identified as (species) in the ingredients 

statements. (See entry for Partially Defatted Chopped (species).
MEATBALLS IN SAUCE: 

Requires a 50 percent minimum of meat-balls, by weight in finished product.

MEATBALLS, SWEDISH STYLE: 

Product must contain at least 65 percent fresh meat. “Swedish Meatballs” or “Swedish 

Style Meatballs” are small in size and usually contain two or three different varieties of 

meat, nutmeg and/or allspice, potatoes, and milk. “Swedish Brand Meatballs Made in 

USA” means any meatball. 

MEATBALLS, TURKEY: 

Product must contain at least 65 percent raw turkey meat. Skin is permitted in natural 

proportions of meat used, if skin is in excess of natural proportions, it shall be reflected in 

the product name.

MEDITERRANEAN STYLE:

Acceptable identification for product containing onion or garlic, olive oil and four of any 

of the following groups:

1. Vegetable or fruit: dried apricot, artichoke, dried date, dried fig, eggplant, tomato, 

pepper (green or red), squash, lemon or lemon juice, raisin and olives.

2. Legume or nut: fava bean, chick pea, white cannelloni bean, green bean, lentil, 

almond, pine nut, pistachio.

3. Seasoning: dill, coriander, cinnamon, cumin, fennel, basil, oregano, thyme, saffron, 

rosemary, parsley, mint, sumac, turmeric.

4. A regional dish as component, e.g., pita bread, yogurt, Italian or Greek type cheese, 

pasta, couscous or bulgur.

MERGUEZ, MERGUES OR MERGHEZ SAUSAGE: 

A hot and spicy fresh sausage originating in North Africa and common in France which 

contains hot pepper and/or paprika. The meat component must contain beef and may 

contain lamb or mutton when labeled as “Merguez Sausage.” When pork is used as part 

of meat component, the product is labeled as “Merguez Sausage with Pork.” When pork 

is the only meat ingredient, the product is labeled “Pork Merguez Sausage.” 
METTWURST: 

An uncooked cured smoked sausage in which byproducts and extenders are not permitted. 

Beef heart meat is acceptable. Water is limited to 3 percent and the fat content shall not 

exceed 50 percent. 

See: Policy Memo 020A dated March 26, 1981

METTWURST, COOKED: 

Mettwurst which is cooked must be labeled “Cooked Mettwurst,” and may contain up to 

10 percent water based on the finished product. 

See: Policy Memo 020A dated March 26, 1981 

METZ SAUSAGE: 

Cured lean beef and pork and bacon are finely chopped, seasoned, and stuffed into beef 

middles. It is air-dried for 5 days, then given a cool smoke. It is classed as a semi-dry 

sausage. 

MEXICAN STYLE: 

Acceptable for products that contain at least four of the following: jalapeno peppers, chili 

peppers, green chilies, cumin, cayenne peppers, red or green peppers, chili powder, 

jalapeno powder, Monterey Jack cheese, or cheddar cheese. This policy applies to a 

single food and does not supersede Policy Memo 068.

MEXICAN STYLE DINNERS: 

Products like tamales, enchiladas, and tacos must make up 25 percent of the dinner or 

entree to qualify as “Mexican Style.” The individual product standard must also be met.

MEXICAN STYLE SAUCES: 

A garnish (decoration) of cheese in or on the sauce of Mexican style foods does not 

require the presence of the cheese to be declared in the product name or qualifying 

statement.

MILAN OR MILANO SALAMI: 

A dry sausage with a maximum MPR of 1.9:1. It is an Italian-type salami, except the 

meat is finely cut. It is made with beef, pork fat, spiced with garlic, and has a distinctive 

cording. 
MINCE MEAT: 

Product must contain at least 12 percent fresh meat or 9 percent cooked meat. Heart meat 

may be substituted. In addition to “Mince Meat,” the product name should include kinds 

of meat, e.g., “Mince Meat with Beef” or “Mince Meat with (species) Heart Meat.” When 

2 percent or more cooked meat but less than 9 percent cooked meat is present in the 

formula, the product is amenable and the name must state that the product is “Mince Meat

Flavored With ____.”

A product marketed as “Mince Meat” which contains less than 2 percent cooked meat or 

contains only beef suet as the ingredient of animal origin, is not considered as a meat food 

product and is not amenable.

MIXTURES: 

Mixtures of nonfat dry milk (NFDM), calcium reduced dry skim milk (CRDSM), or dried 

whey, reduced lactose whey, reduced minerals whey, and whey protein concentrate with 

other substances are not allowed, except in batter and gravy mixes and breaders. 

Mixtures of cereal, soy preparations and/or sodium caseinate with other substances are 

permitted to come into the plant for use in batter and gravy mixes, but they must be 

labeled to show their intended use, e.g., “Patty Mix” or “Gravy Mix.” The labels of the 

mixtures must show the ingredients in order of their predominance.

MOCK DRUMSTICKS: 

An imitation product; nonspecific. 

MOCK TURTLE SOUP: 

Product must contain at least 10 percent beef and may be made with beef and beef 

byproducts.

MOFONGO: 

Pork skins and plantain type product with at least 20 percent pork skins in the total 

formulation. It must show true product name, e.g., “Pork Skin Filling Wrapped in 

Plantain.”
MOISTURE PROTEIN RATIO (MPR):

Frizzes 1.6:1 Ukrainian Sausage 2.0:1

Jerky 0.75:1 Kippered Beef 2.03:1

Pepperoni 1.6:1 Dry Salami 1.9:1

Dry Sausage 1.9:1 Genoa Salami 2.3:1

Tropic Cure Pork 3.25:1 Sicilian Salami 2.3:1

Thuringer 3.7:1 Italian Salami 1.9:1

Dried Meat 2.04:1 Roast Beef, Canned 2.25:1

Chipped Beef 2.04:1 Farmer Summer Sausage 1.9:1

MOISTURE PROTEIN RATIO (MPR) -PH: 

Nonrefrigerated or shelf-stable sausages must have an MPR of 3.1:1 or less and a pH of 

5.0 or less, unless commercially sterilized. This does not apply to products containing 

more than 3.5 percent binders or 2 percent isolated soy protein. 

MONDONGO: 

A mixture of one or more of the following: (a) beef tripe, (b) cattle feet with or without 

hide on, (c) chitterlings, and (d) beef intestines. 

See: Beef Tripe Stew

MORCELLA BLOOD PUDDING: 

Nonspecific. The product is made from pork fat, beef blood and/or pork blood, and may 

contain meat.

MORTADELLA: 

Normally a cooked sausage but can be dry or semi-dry. It is similar to salami and cervelat 

except that it has large chunks of pork fat. Red sweet peppers up to 4 percent and 

pistachio nuts up to 1 percent are acceptable as long as they are shown in the true product 

name. 

MORTADELLA (CANNED): 

Canned items designated “Mortadella” must be labeled with the phrase “Perishable, Keep 

Under Refrigeration” and must have an MPR of 3.85:1 or less. 

See: Manual 18.46
MORTADELLA - POULTRY: 

Poultry Mortadella is a dry, semi-dry, or cooked sausage formulated with poultry. The 

sausage must contain large chunks of pork fat and may contain extenders and/or binders. 

Red sweet peppers are permitted up to 4 percent and pistachio nuts up to 1 percent and 

shown as added in the true product name. 

See: Policy Memo 029

If product is canned, the MPR must not exceed 3.85:1, the internal temperature must have 

reached 160o F and the product labeled “Perishable, Keep Under Refrigeration” or similar 

wording.

MORTADELLA WITHOUT FAT CUBES OR CHUNKS: 

Product must meet the standard for Mortadella and the label be qualified to indicate the 

absence of Fat Cubes or Chunks, e.g., “Mortadella without Fat Cubes” or “Mortadella 

without Fat Chunks.”

MOUSAKA, MOUSSAKA, MUSAKA (GK): 

Must contain at least 25 percent meat. Mousaka is a casserole containing layers of meat 

and eggplant made in various ways throughout the Middle East. A true product name is 

required, e.g., “Eggplant and Meat Casserole.”

MULLICATAWNY SOUP: 

Product must contain at least 2 percent cooked poultry meat and enough curry powder 

and pepper to characterize the product. The label must show a true product name, e.g., 

“Chicken Mullicatawny Soup.”

MULLIGAN STEW: 

Product must contain at least 25 percent fresh meat or meat and poultry. Mulligan stew is 

a mixture of vegetables and meat combined in a gravy or sauce. The label must have a 

true product name, e.g., “Chicken and Meat Mulligan Stew.” 

MUSTARD BRAN: 

This is not considered a spice and must be declared as “Mustard Bran.” It is not 

acceptable in sausage.

MUSTARD FLOUR: 

It is a spice that is commonly used in sausage products.
MYVACET: 

(Distilled Acetylated Monoglycerides). Acceptable for use as a coating on sausage 

casings. Sausages coated with Myvacet shall show, adjacent to the product name, a 

qualifying statement disclosing the presence of the compound, e.g., “Summer Sausage 

Coated with a Solution of Distilled Acetylated Monoglycerides.”

NACHO STYLE, NACHO FLAVOR, AND SIMILAR TERMS: 

Acceptable terminology for products possessing the commonly expected flavor 

characteristics associated with “Nachos,” a Mexican hors d'oeurve. The characterizing 

flavor components generally include, but are not limited to, cheese (Cheddar or Monterey 

Jack), tomato (tomato solids, tomato powder), spices, or other natural seasonings and 

flavorings (usually garlic and onion), and chili peppers (mild or hot). Romano and 

Parmesan cheese are also often present. However, these cheeses may not be used to 

satisfy the above cheese requirement.

NATURAL CLAIMS:

The term “natural” may be used on labeling for meat products and poultry products, 

provided the applicant for such labeling demonstrates that:

(1) the product does not contain any artificial flavor or flavoring, coloring ingredient, or 

chemical preservative (as defined in 21 CFR 101.22), or any other artificial or synthetic 

ingredient; and (2) the product and its ingredients are not more than minimally processed. 

Minimal processing may include: (a) those traditional processes used to make food edible 

or to preserve it or to make it safe for human consumption, e.g., smoking, roasting, 

freezing, drying, and fermenting, or (b) those physical processes which do not 

fundamentally alter the raw product and/or which only separate a whole, intact food into 

component parts, e.g., grinding meat, separating eggs into albumen and yolk, and pressing 

fruits to produce juices.

Relatively severe processes, e.g., solvent extraction, acid hydrolysis, and chemical

bleaching would clearly be considered more than minimal processing. Thus, the use of a 

natural flavor or flavoring in compliance with 21 CFR 101.22 which has undergone more 

than minimal processing would place a product in which it is used outside the scope of 

these guidelines. However, the presence of an ingredient which has been more than 

minimally processed would not necessarily preclude the product from being promoted as 

natural. Exceptions of this type may be granted on a case-by-case basis if it can be 

demonstrated that the use of such an ingredient would not significantly change the 

character of the product to the point that it could no longer be considered a natural 

product. In such cases, the natural claim must be qualified to clearly and conspicuously 

identify the ingredient, e.g., .all natural or all natural ingredients except dextrose, 

modified food starch, etc.”
All products claiming to be natural or a natural food should be accompanied by a brief 

statement which explains what is meant by the term natural, i.e., that the product is a 

natural food because it contains no artificial ingredients and is only minimally processed. 

This statement should appear directly beneath or beside all natural claims or, if elsewhere

on the principal display panel; an asterisk should be used to tie the explanation to the 

claim.

The decision to approve or deny the use of a natural claim may be affected by the specific 

context in which the claim is made. For example, claims indicating that a product is 

natural food, e.g., “Natural chili” or “chili - a natural product” would be unacceptable for 

a product containing beet powder which artificially colors the finished product. However,

“all natural ingredients” might be an acceptable claim for such a product.

Correction: In the August 2005 edition of the Policy Book, a “Note” was added to the 

entry on “natural claims” indicating that “Sugar, sodium lactate (from a corn source), and 

natural flavorings from oleoresins or extractives are acceptable for “all natural” claims. 

The Note was followed by other new text that stated “This entry cancels Policy Memo 

055 dated November 22, 1982. See: 7 CFR NOP Final Report, Part 205.601 through 

205.606 for acceptable ingredients allowed for all natural claims.” This “Note” is now 

revised to read as follows:

Note: Sugar and natural flavorings from oleoresins or extractives are acceptable for “all 

natural” claims. The other text, including the reference to “sodium lactate (from a corn 

source)” has been removed from the guidance on “natural claims” for the reasons 

explained below. 

The note regarding sodium lactate (from a corn source) was added to the “natural” entry 

in recognition that manufacturers could show that the ingredient was from a natural 

source (i.e., from corn), was no more than minimally processed, and provided a flavoring 

effect, not an antimicrobial effect, at levels consistent with those regulated for the purpose

of flavoring (i.e., less than 2 percent of a formulation). Thus, the Agency considered such 

uses to be consistent with the meaning of “natural.” However, recent information 

provided to FSIS raises questions about this judgment. This information indicates that 

sodium lactate, potassium lactate, and calcium lactate provide an antimicrobial effect at 

levels that have been regulated as providing a flavoring effect. Therefore, regardless of 

whether it can be shown that any form of lactate is from a natural source and is not more 

than minimally processed, the use of lactate (sodium, potassium, and calcium) may 

conflict with the meaning of “natural” because it may be having a preservative effect at 

levels of use associated with flavoring. Thus, listing “sodium lactate (from a corn 

source)” in the previous entry may have been in error, at least without qualifying the 

listing by stating that the use of this ingredient or any ingredient known to have multiple 

technical effects needs to be judged on a case-by-case basis at the time of label approval 

to assess that the intended use, level of use, and technical function are consistent with the 

1982 policy. Whether there should ever be a blanket acceptance of any ingredient that 

has multiple functions, including an antimicrobial or preservative function, in products 

labeled “natural” is a complicated issue that is best addressed through notice and 
comment rulemaking. Therefore, FSIS has removed the reference to sodium lactate from 

this guidance but will judge claims that foods to which a lactate has been added can be 

characterized as “natural” on a case-by-case basis, pending the outcome of a rulemaking 

on the use of “natural” that the Agency intends to initiate in the near future.

This correction also removes the statement in the entry on “Natural Claims,”

“See: 7 CFR NOP Final Report, Part 205.601 through 205.606 for acceptable ingredients 

allowed for all natural claims.” This statement was intended to help manufacturers locate 

a source to support the claims that ingredients they use in “natural” products are not more 

than minimally processed, are not artificial or synthetic, and do not act to preserve 

products. The Agency has removed this text because it was confusing users of the policy 

guidance who thought that any ingredient that is “organic” could be used in a “natural”

product, which is not the case. 

NATURAL SMOKED COLOR: 

Approval can be properly granted to labels with this statement when the products 

involved are “Smoked” and not artificially colored. The results of the use of artificial 

smoke materials can, by means of a number of processing operations, result in a color 

characteristic being acquired by the frankfurters, bologna, and the like. The term 

“Natural Smoked Color” can be used to properly identify this point.

NAVARIN: 

Navarin is a stew containing lamb or mutton and vegetables and considered a national 

dish of France. It must meet the meat stew standard of 25 percent meat. Show true 

product name, e.g., “Navarin-Lamb Stew.”

NEGATIVE LABELING:

(1) Negative labeling is allowed if it is unclear from the product name that the 

ingredient is not present. For example, the use of the term “no beef” on the label 

of “turkey pastrami” would further clarify that the product does not contain beef.

(2) Negative labeling is allowed if the statement is beneficial for health, religious 

preference, or other similar reasons. For example, highlighting the absence of salt 

in a product would be helpful to those persons on sodium-restricted diets.

(3) Negative labeling is allowed if the claims are directly linked to the product 

packaging, as opposed to the product itself. For example, flexible retortable 

pouches could bear the statement “no preservatives, refrigeration or freezing 

needed with this new packaging method.”

(4) Negative labeling is allowed if such claims call attention to the absence of 

ingredients because they are prohibited in a product by regulation or policy. The 

statement must clearly and prominently indicate this fact, so as not to mislead or 
create false impressions. For example, “USDA regulations prohibit the use of 

preservatives in this product” would be an acceptable statement for ground beef.

(5) Negative labeling is allowed to indicate that absence of an ingredient when that 

ingredient is expected or permitted by regulation or policy. This could also apply 

to ingredients which are not expected or permitted by regulation or policy if the 

ingredients could find their way into the product through a component. For 

example, the use of “no preservatives” on the label of “spaghetti with meat and 

sauce” (where regulations do not permit the direct addition of preservatives) 

would be acceptable if the product contained an ingredient, such as cooking oil, 

which could contain antioxidants but do not.

These guidelines do not preempt the requirements of the nutrition labeling regulation. 

Therefore, negative claims such as “unsalted” would have to comply with the provisions 

stated in the nutrition labeling regulations.

See Policy Memo 019B dated August 18, 1994

NET QUANTITY OF CONTENTS ON COMBINATION PACKAGES:

The guidelines for stating the net quantity of contents on combination packages 

containing both liquid and solid products are as follows:

1. The declaration of net quantity of contents for a combination package shall be 

expressed in terms of fluid measure for individual products that are liquid and in terms of 

avoirdupois weight for individual products that are solid, semisolid, or viscous, provided 

the quantity statements for identical packages or units are combined. For example, the 

fruit drink would be expressed in fluid measure and the meat, cheese, crackers, and 

cookies would be expressed in the combined avoirdupois weight. 

2. The declaration of quantity shall be preceded by one of the following terms, as 

appropriate: “Net Weight,” “Net Wt.,” or “Net Contents.” 

The net quantity of contents declaration may appear in more than one line. Therefore, 

both stacked and side-by-side declarations would be considered appropriate.

- Descriptive terms may be used to identify the liquid and solid components of the 

package, e.g., entree, meal, or drink; however, such terms shall not include brand 

names.

- Connecting words such as “and” or “plus” are permitted to be used as part of the 

declaration of contents. 

Examples of acceptable net content declarations are as follows: 

 (1) Entree Net Wt. 8 oz., Drink 4 fl. oz. (120ml) 
 (2) Net Contents: lunch 8 oz. plus fruit drink 4 fl. oz. 

 (3) Net Wt. 8 oz. Drink 4 fl. oz. (120ml)

 (4) Net Weight 8 oz. and 4 fl. oz.

Federally inspected meat and poultry products are exempt from the requirements of the Fair 

Packaging and Labeling Act (FPLA), including the mandatory metric labeling provisions that 

went into effect February 14, 1994. However, if metric labeling is included voluntarily, such 

labeling should comply with the FPLA. 

The guidelines contained in this policy memo will be subject to the provisions prescribed in

9 CFR 317.2(h) and 9 CFR 381.121 of the Federal regulations.

See: Policy Memo 124 dated January 17, 1995

NET WEIGHT STATEMENT: 

Divider Pak: On a product where two cans are taped together, one of which contains the 

meat or poultry item and the other a vegetable, e.g., “Chicken Chow Mein,” the meat or 

poultry label may include the net weight on the 20 percent panel. The vegetable can bears 

the true name of the product with the total net weight of the other can and the drained 

weight of the vegetable can. 

Double Packing: When a poultry product and a non-poultry product are separately 

wrapped and placed in a single immediate container bearing the name of both products, 

the net weight shown on the immediate container may be the total net weight of the two 

products or the net weight of the poultry product and the non-poultry product separately.

Additional Net Weight Information: Nonregulatory information of a net weight nature, 

e.g., 4-3 oz. packages, accompanying a net weight statement is acceptable and need not 

adhere to the size and spacing restrictions.

Open Net Weights: Open net weights may be presented in pounds and ounces, 

decimals, decimal fractions, or fractions, e.g., 1 1/2 lbs., 1.6 lbs.

Net Weight Requirements: The statement of net quantity of contents is required on all 

products intended for sale at retail intact. In addition, shipping containers must bear a net 

quantity of contents statement if product inside is not uniform in weight (i.e., random 

weight). Piece counts may not be used in lieu of a required net quantity of contents 

statement on a shipping container but may be used as additional information.

Multi-Unit Retail Packages: Fully labeled packages of more than one of the same meat 

or poultry product packages in an open (i.e., clear) overwrap do not have to include a net 

weight statement. 
See: 9 CFR 317.2(h), and 9 CFR 381.121(b) 

 MPI Bulletin 211

NET WEIGHT STATEMENTS ON PACKAGES WITH HEADER LABELS: 

The guidelines for determining the size and location of net weight statements on meat 

food product packages with header labels are as follows:

1. The entire front of the package is considered the principal display panel of the 

package and its area is used to determine the size of the net weight statement. Print 

size specifications for the net weight statement specified by the regulations must be 

followed. 

2. The net weight statement should be placed within the lower 30 percent area of the

 header label if no other mandatory labeling features are printed on the rest of the 

 principal display panel of the package. If mandatory features do appear below the

 header label, the net weight statement must be placed within the lower 30 percent of 

 the total area containing any mandatory information.

A “Header Label” is a small label applied across the top of a package usually bearing all 

of the mandatory labeling information. The rest of the package is most often a clear film 

containing a meat or poultry product, e.g., luncheon meat. This type of packaging is 

designed to be used on pegboard type displays. 

See: Policy Memo 047 dated May 3, 1982

“NEW” AND SIMILAR TERMS: 

Terms like “new,” “now,” “improved,” and similar terms may be used within the 

following guidelines:

1. The terms may only be used for a period of 6 months from the date of the initial 

 approval, except as noted in 2., 3., and 4. below.

2. Extensions to the 6-month period may be granted if:

a. Processors can demonstrate that production or distribution delays precluded 

the use of the approved labeling as scheduled. In such situations, the lost time 

can be restored.

b. Processors can demonstrate that labeling inventory needs for the 6-month 

period were over estimated due to poor sales. The processors must maintain 

records which indicate the amount and the date the labeling was originally 

purchased. In this situation, up to an additional 6 months can be granted. No 

further extension will be considered.
3. In those situations where it is customary to distribute “new” products to various 

 geographical regions, each geographic area may receive a sketch approval for 6 

 months if the processor can assure adequate controls over the segregation and 

 distribution of the products.

4. In situations where it is customary to test market product in no more than 

approximately 15 percent of the intended total marketing area before total distribution 

begins, labeling for the test market area can receive a sketch approval and also be 

included in the 6-month sketch approval given to the labeling of the product 

distributed to the total marketing area. Processors must be able to assure that only 15 

percent of the total market is involved in test marketing. 

See: Policy Memo 107 dated August 18, 1987

NEW ENGLAND BOILED DINNER: 

Product must contain at least 25 percent cooked “Corned Beef.”

NEW ORLEANS STYLE:

Acceptable for products that contain any five of the following ingredients:

Roux base, rice, onion, green onions garlic, celery, bell peppers, cayenne pepper, 

white pepper, parsley, or tomato.

The product may contain various protein sources including seafood and game.

NITRITE:

Calculations should be based on the total meat block including the muscle tissue, fat and 

blood (e.g., “Blood Pudding”). If the product is cured, the blood would be included and 

considered part of the meat.

NON-AMENABLE PRODUCT/VOLUNTARY INSPECTION:

[Examples of non-amenable products are sandwiches containing meat or poultry, clam 

chowder which has less than 1 percent bacon for export to Japan, and natural casings for

export]. Any non-amenable product can be produced under voluntary inspection when

requested (9 CFR 318.13 and Subchapter B, Part 350.3(c)). However, most FSIS 

requirements have to be met concerning labeling, i.e., mandatory labeling features, an 

accurate ingredients statement, handling statement, etc. Safe Handling Instructions are 

not required even for raw non-amenable products. FDA nutrition labeling rules apply to 

such products.
NON-DAIRY WHITE SAUCE OR NON-DAIRY SAUCE: 

A sauce made with a non-dairy creamer. If this type of a sauce is proposed for use with 

“Chipped Beef,” a suitable name would be “Non-Dairy White Sauce with Chipped Beef” 

or “Non-Dairy Sauce with Chipped Beef.” The reference to “Cream” or any of its 

derivations should not appear in the product name. 

NONSPECIFIC MEAT FOOD PRODUCTS: 

Red meat items of this type do not have specific requirements, i.e., they do not possess a 

standard of identity or composition. Consequently, these products shall be identified by 

one of two ways: (1) A descriptive name that identifies characterizing components and/or 

ingredients, or (2) a fanciful or coined name that is accompanied by an ingredients 

statement. The latter approach should be used when the use of a descriptive name is not 

practical, e.g., when the descriptive name would read like an ingredients statement. 

When a fanciful name or coined name is used, the ingredients statement should appear 

contiguous to the product name on the principal display panel of an immediate container.

NONSTANDARDIZED COOKED SAUSAGE PRODUCTS CONTAINING BOTH 

LIVESTOCK AND POULTRY INGREDIENTS: 

The labeling of nonstandardized cooked sausage products must comply with 9 CFR 

319.180.

Meat food products are those in which more than 50 percent of the livestock and poultry 

product portion consists of livestock ingredients. Such cooked sausage products which 

contain poultry ingredients at more than 15 percent of the total ingredients (excluding 

water) must have product names that indicate the species of livestock and kind(s) of 

poultry ingredients, e.g., “Beef and Turkey Frankfurter” or “Frankfurter Made From Beef 

and Turkey.”

Poultry food products are those in which more than 50 percent of the livestock and 

poultry products portion consists of poultry. Livestock ingredients at more than 20

percent of the total poultry and livestock ingredients must have product names that 

indicate the kind(s) of poultry and species of livestock ingredients, e.g., “Turkey and Beef 

Frankfurter” or “Frankfurter Made From Turkey and Beef.” Such cooked sausage 

products which contain livestock ingredients at 20 percent or less of the total poultry and 

livestock ingredients must have product names that are appropriately qualified to indicate 

the inclusion of livestock ingredients, e.g., “Turkey Frankfurter - Pork Added or Turkey 

Frankfurter - With Pork. ” (The product names of cooked sausage products which 

contain no livestock ingredients designate the kind(s) of poultry ingredients, e.g., “Turkey 

Frankfurter.”) Cooked sausage products containing over 50 percent meat ingredients 

would carry the red meat legend while those containing over 50 percent poultry 

ingredients would carry the poultry legend.
See: Policy Memo 087A regarding word size in the labeling of product names. 

See: Policy Memo 005A dated November 25, 1987

NOODLE CHICKEN VEGETABLE DINNER OR NOODLE CHICKEN DINNER WITH 

VEGETABLES: 

(Canned or in glass jars). Product must contain at least 6 percent cooked chicken.

NUGGET LABELING: 

Nuggets are irregularly shaped, usually bite-sized meat and/or poultry products which are 

usually breaded and deep fat fried and intended to be used as finger foods. There are a 

number of different types of nuggets, the labeling for which is: 

(1) Products made from a solid piece of meat or poultry may use the term “Nugget” as 

part of the product name without further qualification (e.g., “Chicken Nugget,” “Beef 

Nugget”).

(2) Products made from chopped and formed meat or poultry may use the term 

“Nugget” as part of the product name, provided a qualifying statement describing such 

process is shown contiguous to the product name (e.g., “Chicken Nugget, Chopped and 

Formed” or “Beef Nugget, Chopped and Formed”). 

(3) Products made from chopped meat or poultry and containing binders, extenders 

and/or water may use the term “Nugget” as a fanciful name, provided a descriptive name 

immediately follows “Species” or “Kind” nugget (e.g., “Breaded Nugget-Shaped Chicken 

Patties”). 

(4) Products described in (1), (2), and (3) above which are breaded shall be labeled as 

“breaded” and shall be limited to 30 percent breading. 

See: Policy Memo 088 dated May 23, 1985 

OAT FIBER:

“Oat fiber,” should be identified in the ingredients statement as “isolated oat product.” It 

may be used in non-standardized products and in products, such as, “taco fillings.”

OLEOMARGARINE:

The Establishment Number may be omitted from the outer container, provided that 

articles are completely labeled including Establishment Number inside. 

See: 9 CFR 317.2(i)
OMELET, DENVER OR WESTERN STYLE: 

Product must contain at least 18 percent ham with onions and green and/or red peppers.

OMELET, FLORENTINE: 

Product must contain at least 9 percent cooked meat and must contain spinach.

OMELETS WITH:

Bacon - must contain at least 9 percent cooked bacon

Chicken Livers - must contain at least 12 percent cooked liver

Corned Beef Hash - must contain at least 25 percent corned beef hash

Creamed Beef - must contain at least 25 percent creamed beef

Ham - must contain at least 18 percent cooked ham

Sausage - must contain at least 12 percent dry sausage

Sausage and Cheese, (omelet with pepperoni, cheese and sauce) - must contain at least 9

percent sausage in the total product.

OPEN DATING: 

Labels showing further qualifying phrases in addition to the explanatory phrase must 

submit with the application sufficient documentation to support these additional claims. 

See (9 CFR 317.8(b)(32) and 9 CFR 381.129(c).) Some local authorities require that 

packaged foods heated and sold hot from industrial catering vehicles be dated with the 

day the foods were placed in the warming units (e.g., Tuesday, Friday, etc.). When 

assured by the local authorities that the foods are under a rigid local inspection program, 

the designations may be approved without an explanatory statement as required by the 

regulations. To date, only the county of Los Angeles, California, has provided this 

assurance.

The packing date should be shown on immediate or shipping containers of poultry food 

products as required by regulations (9 CFR 381.126 and 381.129(c)). When meat or 

poultry products are packed and held in freezer storage for later repacking, the 

explanatory phrase on repacked product should be in terms of “sell by” or “use before.” 

However, if a “packed on” phrase is desired, the date shown shall be that of the original 

packing of the product.
OSTRICH AND OTHER RATITES (EMU):

Products that do not contain 3 percent of beef, pork, chicken or turkey, can not contain 

cure ingredients, i.e., Nitrite, nitrate.

PAELLA CON BACALAO (SP): 

Product must contain at least 35 percent cooked meat or poultry meat and include seafood 

and no more than 25 percent cooked rice. The label must show true product name, e.g., 

“Beef and Fish with Rice.”

PAPAIN: 

Meat and poultry products that are dipped in a solution containing papain shall show in 

conjunction with the product name a statement, e.g., “Tenderized with a solution of (list 

ingredients of solution).” Carcasses of animals treated with papain by ante-mortem 

injection shall be roller branded “Tendered with Papain.” Parts not so marked shall be 

labeled as “Tendered with Papain.” 

See: 9 CFR 317.8(b) (25)

 9 CFR 381.120

Enzymes-Proteolytic

PAPRIKA: 

Generally, paprika and/or oleoresin of paprika are not permitted in or on fresh red meat 

products, fresh ground poultry, or fresh poultry sausage. They are permitted under the 

following conditions:

1. In both red meat and poultry products where such ingredients are acceptable and 

expected, including Italian Sausage, Salisica, Chorizo, Longaniza, and Hungarian 

Style products. All requests for additional products should be referred to the 

Labeling and Consumer Protection Staff to determine their acceptability.

2. On red meat products where their use does not misrepresent the leanness or 

freshness, e.g., application to a surface layer of fat and not to the muscle tissue. 

However, the name must be appropriately qualified, e.g., “coated with paprika” or 

“artificially colored.”

3. In or on products where they are expected and the product name discloses this fact, 

or the product name refers to a component expected to contain the ingredients. 

Examples include: “Beef with Barbecue Sauce,” “Beef - Barbecue Flavor,” “Chicken 

Paprikash,” “Chicken with Orange Sauce,” or similar type products.
4. In fresh whole muscle poultry products, provided their presence is properly 

described, e.g., “coated with paprika,” or “artificially colored,” as appropriate. 

PARTIALLY COOKED:

1. Partially cooked bacon – acceptable nomenclature if shrink requirement for fully 

cooked bacon is not met must meet requirements for trichinae treatment. Cooking 

instructions are required.

2. Partially cooked poultry – unacceptable for cooked poultry products.

PARTIALLY DEFATTED (BEEF OR PORK) FATTY TISSUE: 

These are byproducts produced from fatty trimmings containing less than 12 percent lean 

meat. These ingredients may be used in meat products in which byproducts are 

acceptable. Products include nonspecific loaves, beef patties, frankfurters with 

byproducts, bologna with variety meats, imitation sausage, potted meat food product, 

sauces, or gravies. May be used in excess of the amounts of meat necessary to satisfy the 

standard for only the products listed in the Policy Book. However, in this situation, the 

PDCB or PDCP must always be declared in the ingredients statement.

See: 9 CFR 319.15(e)

 9 CFR 319.29(a)

PARTIALLY DEFATTED CHOPPED (Beef or Pork) (PDCB, PDCP): 

1. Partially Defatted Chopped Beef is not permitted in hamburger, ground or chopped 

beef. The School Lunch Program requires that when PDCB is used in products like 

taco mix, which later may be used in preparing other products (e.g., tacos or patties), 

the PDCB or PDCP must always be declared in the ingredients statement on the 

labeling of the taco mix. All Beef or 100 percent Beef is acceptable as product name.

2. Partially Defatted Chopped may be used in excess of meat necessary to satisfy the 

standards on only the products listed in the Policy Book. However, in this situation, 

the PDCP must always be declared in the ingredients statement.

See: MPI Manual 18.55

PARTIALLY DEFATTED COOKED (Beef or Pork) FATTY TISSUE: 

This product may be used as an ingredient in: Beef patties (cooked and uncooked), Potted 

meat food product, Sauces, Gravies, Imitation sausage, and Nonspecific loaves. No limit 

on quantity is made. It is believed to be self-limiting. 

THE AMOUNT AND LABELING OF PDCB AND PDCP IN FOOD PRODUCTS
CLASS FOOD CATEGORY AMOUNT LABELING

Beef or Pork, or both

I Beef Patties No Limit Beef or Pork, or both

Imitation Sausage No Limit Beef or Pork, or both

Non Specific Loaf No Limit Beef or Pork, or both

Potted Meat Food Product No Limit Beef or Pork, or both

Patty Mix No Limit Always must be declared

Beef for Roasting 12 percent of Meat 

Block

II Chinese Egg roll and other Chinese 

Specialties

Up to 12 percent of 

the Meat Block

Beef or Pork

Chopped Beef Steak Up to 12 percent of 

the Meat Block

Beef or Pork

Corned Beef Hash Up to 12 percent of 

the Meat Block

Beef or Pork

Fabricated Steaks Up to 12 percent of 

the Meat Block

Beef or Pork

Pepper Steak Up to 12 percent of 

the Meat Block

Beef or Pork

Salisbury Steak Up to 12 percent of 

the Meat Block

Beef or Pork

Luncheon Meat (nonspecific) Up to 25 percent of 

Meat Block

Pizza Meat Topping Up to 25 percent of 

Meat Block

Beef or Pork

Pizza With Meat Up to 25 percent of 

Meat Block

Beef or Pork

Cooked Sausage (9 CFR 319.180 

(b))

Up to 15 percent of 

Meat Block

Always must be declared 

Pepperoni Up to 15 percent of 

Meat Block

Must be declared

III Chili Up to 25 percent of 

Meat Block or larger

As beef; or pork, if 

larger must be declared

Meat Loaf Up to 25 percent of 

Meat Block or larger

As beef; or pork, if 

larger must be declared

Meat Balls Up to 25 percent of 

Meat Block or larger

As beef; or pork, if 

larger must be declared

Meat Fillings for Tacos, Burritos, 

Enchiladas, Tamales and other 

Mexican Foods

Up to 25 percent of 

Meat Block or larger

As beef; or pork, if 

larger must be declared
IV Corned Beef Hash Up to 12 percent of 

Total Product 

Formulation

Beef

Note: All percentages as calculated on the basis of the fresh weight of meat content. 

PARTIALLY HYDROLYZED WHEY PROTEIN:

An acceptable ingredient name for a binder.

PASTELLES (SP): 

Product must contain at least 10 percent fresh meat. Product is always made with pork in 

Puerto Rico. The label must show the true product name, e.g., “Pork Pastelles.”

PASTELLILLOS (SP): 

Puerto Rican Style product containing at least 8 percent cooked meat. Species is part of 

the product name. The label must show the true product name, e.g., “Pork Pastellillos.”

PASTITSIO: 

(Greek for casserole). Product must contain at least 25 percent fresh meat or 18 percent

cooked meat. A product containing macaroni, ground beef, tomato paste, wine, white 

sauce, and Parmesan cheese that may be labeled “Greek Style Pastitsio.”

PASTRAMI: 

Cooked cured beef with spices, generally made from the plate but other cuts can be used. 

The product must be smoked or treated with smoke flavoring. “Pastrami, Water Added” 

is not permitted, although similar products labeled according to Policy Memo 084A are 

permitted. The term “Unsmoked Cooked Pastrami” must be used when the product is not 

smoked or does not contain smoke flavoring. Pastrami may or may not be coated with 

spices. When product is coated, a qualifier is not required.

PASTRAMI JERKY:

Acceptable name for product processed as pastrami prior to meeting the requirements for 

jerky.

PASTRAMI, TURKEY: 
A cured turkey product that is cooked. The product must be smoked or treated with 

smoke flavoring. The term “Unsmoked Cooked Turkey Pastrami” must be used when the 

product is not smoked or does not contain smoke flavoring. Cured turkey thigh meat is 

an acceptable name.

PASTY (CORNISH STYLE): 

Product must contain at least 25 percent beef. Product consists of a round or square of 

piecrust with a filling of chopped beef, potatoes, and onions. 

PATE DE FOIE: 

Product must contain at least 30 percent liver. Pate means paste; foie means liver. 

See: Foile Gras Products

PATTIE FOLDOVER MIT DRESSING: 

Product must contain at least 50 percent pattie.

PATTIES: 

Chopped and shaped and similar terms not required on products labeled patties.

1. Paprika not permitted in fresh meat patties.

2. PDCB or PDCP may be listed as beef or pork, except in patties with mechanically 

separated (species) product and school lunch labeled products.

3. PDBFT and PDPFT permitted. Must show as such in the ingredients statement.

4. Meat patties, with added fat up to 20 percent of the meat block, from a source other 

than that shown in the name, show as added (ex., Veal Patties, Beef Fat Added): 

over 20 percent to be part of the product name, e.g., “Veal and Beef Fat Patties.” 

5. Ground beef patties - no extenders or water added. Hamburger patties - no extenders 

or water added. Same requirement as hamburger.

6. Pre-broiled beef patties with simulated stripes (patties are deposited on conveyor and 

pre-broiled). Parallel stripes are applied with a solution of caramel coloring and 

water through parallel spigots. Product name will identify artificial color marks on 

the label.

7. Antioxidants are permitted in pork or beef patties both raw and cooked.
8. Beef Patties: If beef byproducts are added which are not permitted by the standard, 

the list of ingredients must immediately follow the product name. See: 9 CFR 

319.15(c)

9. Pork Patties: The standard for beef patties 9 CFR 319.15(c) shall be applied with the 

exception that the species is pork. 

PAUPIETTE (FR): 

Thinly sliced pieces of meat stuffed and rolled. Same standard as “Beef Roulade,” which 

is at least 50 percent cooked meat.

PEANUT FLOUR: 

Can only be used in nonspecific products that are not subject to moisture controls.

PECTIN: 

Can be used at a maximum use level of 3 percent in nonstandardized meat and poultry 

food products. The common and usual name of the ingredient, regardless of its source, is 

“pectin” (21 CFR 184.1588). 

PEPPER:

The term “pepper”: as used in the Italian sausage regulation refers to the pungent spices, 

such as: black, white, cayenne, or red pepper. “Paprika” as an optional ingredient is less 

pungent and is used primarily for its coloring qualities. Bell peppers, chilies, paprika and 

cayenne or red pepper, are from the capsicum pepper family. These products have 

specific uses and are recognized by specific names. “Paprika” should not be substituted 

for “pepper” in a meat or poultry food product.

PEPPERONI: 

A dry sausage prepared from pork or pork and beef. Combinations containing more than 

55 percent beef are called beef and pork pepperoni. Pepperoni made with beef must be 

called beef pepperoni. Pepperoni must be treated for destruction of possible live trichinae 

and must have an MPR of 1.6:1 or less. Antioxidants are permitted in pepperoni. The 

casing, before stuffing, or the finished product, may be dipped in a potassium sorbate 

solution to retard mold growth. Extenders and binders are not permitted in pepperoni. 

Hearts, tongues, and other byproducts are not acceptable ingredients. 

PEPPERONI, COOKED: 

Cooked pepperoni is not an acceptable product name. 

PEPPERONI WITH POULTRY: 
Poultry may be added to pepperoni if properly labeled. If the meat block contains 20

percent or less poultry, the product is labeled “Pepperoni with Turkey (kind) Added.” 

When poultry over 20 percent of the meat and poultry block product is labeled “Pork and 

Turkey (kind) Pepperoni,” an MPR of 1.6:1 is applied. If the amount of poultry exceeds 

that of the meat, the product label reads “Turkey and Pork Pepperoni.” This would carry 

a poultry legend. 

PEPPERS AND COOKED SAUSAGE IN SAUCE: 

Product must contain at least 20 percent cooked sausage in total formulation.

PERISHABLE UNCURED MEAT AND POULTRY PRODUCTS IN HERMETICALLY 

SEALED CONTAINERS: 

Establishments seeking approval of label applications for perishable, uncured products 

which have received a less rigorous heat treatment than traditionally canned product (9 

CFR 318 and 381, SUBPARTS G and X, respectively) must submit a sufficiently detailed 

processing procedure either incorporated on or attached to the FSIS Form 7234-1, 

APPLICATION FOR APPROVALS OF LABELS, MARKING OR DEVICE. The 

procedure must include a description of product formulation, method(s) of preparation, 

cooking and cooling temperatures, type of container, and cooking and handling 

instructions.

Hermetically sealed containers include glass jars, metal cans, flexible retortable pouches, 

plastic semi-rigid containers, etc., that are airtight and/or impervious after filling and 

sealing.

The policy does not apply to raw meat or poultry, cooked or roast beef, cooked poultry 

rolls and similar products, whole or uncut cured products, or products that are distributed 

and marketed frozen. However, products containing cured meat or poultry as components

in combination with raw vegetables, e.g., pasta salads and other chilled meat/poultry 

meals or entrees containing raw or partially cooked vegetables, are covered under this 

policy, provided the above-mentioned procedural attributes are indicative of the 

manufacturing process.

In addition, an approved partial quality control program (PQCP) is required which must 

address the critical points in the manufacturing process. As such, the PQCP must contain 

a detailed description of: ingredient storage controls, product formulation and 

preparation, container filling and sealing, any heat treatment (times/temperatures) applied, 

including a description of the equipment used, any other treatments applied, cooling 

procedures (times/temperatures), lot identification procedures; finished product storage 

conditions, in plant quality control procedures, and records maintenance procedures. The 

PQCP must be forwarded to the Processed Products Inspection Division (PPID) for 

appropriate review and approval before the product label may be used. Guidelines for 

development of PQCP's for these products may be obtained from PPID upon request. 
See: Policy Memo 110 dated December 8, 1987

PET FOOD:

1. Certified pet food is manufactured under fee-for-service inspection in a facility 

approved for the manufacture of animal food. Labeling regulations for certified 

animal food specify that approval is granted by the labeling staff. However, final 

approvals are not granted since LCPS no longer grants final approvals. Rather, the 

company should keep a copy of the final label attached to the sketch approval.

2. Most food for animal consumption produced in a Federal facility is non-certified. It 

is not an inspected product; therefore, it is inedible product and does not bear any 

mark of inspection. The product has to be conspicuously labeled to distinguish it 

from human food. Additionally, the labeling must be in conformance with 21 CFR 

Part 501, Animal Food Labeling since animal food labeling is also under the 

jurisdiction of the Food and Drug Administration.

PFEFFERWURST (GR): 

Product should conform to sausage standard and contain whole peppercorn. Pork livers, 

pork stock, and beef blood are not acceptable ingredients. 

PHOSPHATED TRIMMINGS IN LOAVES: 

Trimmings from preparation of pork cuts, cured with approved phosphates besides other 

curing ingredients, may be used without limitation in loaves other than meat loaves. 

When such trimmings are used, phosphates may be listed in the ingredients statement 

using the term “sodium phosphates” or other applicable generic terms.

PHOSPHATES IN DIPPING SOLUTIONS CONTAINING PROTEOLYTIC ENZYMES: 

Phosphates have been approved for use as buffering agents in dry mixtures intended for 

solutions containing proteolytic enzymes. The phosphates should not exceed 0.1 percent

of the “tenderizing” solution if they are to be considered incidental additives. 

PICADILLO (SP): 

Product must contain at least 35 percent cooked meat. A Mexican style hash usually 

made with beef, garlic, onions, vinegar, and raisins. The species should be in the product 

name, e.g., “Beef Picadillo.” 

PICKLED PRODUCTS, DRY PACKED: 
Products that are pickled and dry packed should be qualified with the name of the pickle 

as part of the product name, e.g., “Knockwurst Pickled with Vinegar,” or “Knockwurst 

Pickled.” The weight of the package shall be the weight of the product less the weight of 

the pickle that will weep out of the product. 

PIE FILLING: 

Product must contain at least 37 percent meat. Poultry pie filling must contain at least 

18.75 percent cooked poultry meat.

PIES: 

Product must contain at least 25 percent meat. Meat in the gravy may be counted. 

Poultry pies require at least 14 percent cooked poultry meat.

PIES, ENGLISH STYLE-AUSTRALIAN STYLE: 

Product must contain at least 25 percent meat or meat byproduct. Contains gravy and no 

vegetables with a puff pastry top.

PIMENTO (SP): 

Refers to allspice, but must be specifically named. It is also known as Jamaica pepper. 

PIMIENTO SAUSAGE: 

Pimientos permitted when declared in product name as “Pimiento Sausage.” 

See: Policy Memo 120 dated August 1, 1990

PINKELWURST (GR): 

A cooked product that is stuffed in a casing with a diameter of from 1 1/2 to 2 inches and 

a length of about 10 to 12 inches. It is formulated with beef fat, pork fat, onions, oat 

groats, water, and sufficient spice to satisfy seasoning requirements. 

PIROSHKI OR PIROGI: 

Product must contain at least 10 percent cooked meat. A Russian or Jewish dish made of 

thin rolled dough or pastry that is filled and either steamed, baked, or fried. They 

resemble small turnovers, pockets, or raviolis. 

PIZZA: 
Products identified as “pizzas” that contain a meat or poultry component as part of the 

product name are no longer required to contain a minimum amount of meat or poultry 

provided that the meat component is sufficient to make the product subject to USDA 

jurisdiction. An antioxidant used in pepperoni or sausage need only be reflected in the 

ingredients statement. 

See: 9 CFR 317.8(b)(40) and 9 CFR 381.129(f)

PIZZA BURGER:

Product meets the burger standard, e.g., hamburger or ground beef patty. It can be two 

patties with cheese (usually Romano) and/or tomato or pizza sauce between the patties.

PIZZA, CHICAGO STYLE: 

Acceptable labeling for a product which has been manufactured by first placing the 

cheese on the crust, then following with the meat and then the sauce. Condimental 

quantities of a grated cheese may then be placed on the top. The product usually has the 

deep dish characteristics. 

PIZZA CONTAINING CHEESE SUBSTITUTES: 

The labels for products containing cheese in a ratio less than one part cheese to nine parts 

cheese substitute, need to include additional qualifying information. Example: Pizza -

Sausage, cheese substitute and cheese; Combination Pizza - Sausage - Pepperoni -

Imitation Cheese and Cheese. 

See: Policy Memo 01 dated May 6, 1980 

PIZZA DOGS: 

A nonspecific product. 

PIZZA, PAN STYLE:

Pizza that is marketed in a pan and contains a thick crust.

PIZZA PUPS: 

Product has two crusts, filled with a mixture of pork, tomato puree, and condimental 

substances. The finished article is approximately 8 inches in length, 2 1/2 inches wide 

with a thickness of 3/4 inches. It is a type of pizza. The label must show a true product 

name, e.g., “Pork and Sauce Filling in A Crust.” 

PIZZA ROLL: 
This is a nonspecific meat food product. When the name appears on a label, there must 

be a contiguous statement identifying the major components of the product or a complete 

ingredient listing. There are two major types of pizza rolls. One is a cooked sausage-like 

meat food product that contains cheese, usually contains peppers and has no water 

limitation. The second type consists of a roll-shaped dough enclosure with various 

fillings. A manufacturer of the latter type of product has asserted trademark protection of 

the term “pizza roll.” 

PIZZA SAUCE WITH SAUSAGE:

Product contains at least 6 percent sausage.

PIZZA SAUSAGE: 

Not an acceptable name. Product must be labeled “Sausage for Pizza.”

PIZZA, SICILIAN STYLE:

A thick crust pizza. The crust is usually 50 percent or greater of the total pizza product.

PIZZA TOPPING CONTAINING SAUSAGE: 

The sausage portion of cooked pizza topping contains up to 10 percent water and 3.5

percent binders (9 CFR 319.140). The formulation must indicate the sausage portion of

the pizza topping. However, the ingredients statement of the cooked pizza topping does 

not have to list “sausage” in its sublisting. There are no restrictions on the amount of 

seasonings in the sausage portion.

1. Pizza topping must be cooked.

2. In the sausage portion:

a. Water ≤ (less than or equal to) 10 percent of the sausage portion

b. Binders including TVP ≤ (less than or equal to) 3.5 percent of the 

sausage portion

c. Seasonings are unlimited

3. The ingredients statement of the pizza topping can be arranged in different 

ways:

a. Composite e.g., cooked pizza topping [pork, water, TVP (...), 

Seasonings (...)]

b. Component, e.g., cooked pizza topping [sausage (pork, water, 

seasonings (...), TVP (...), water (...)]
These parameters do not apply when specific sausage products are subject to other 

regulations, e.g., Italian Sausage. In these situations, the specific regulation (i.e., Italian 

Sausage) provides the requirements, such as, the amount of water and binders are 

permitted.

PIZZA TOPPING MIX:

A nonspecific product, which includes products with names that indicate the type of meat 

or poultry in the product (e.g., Chicken and Pork Pizza Topping or Beef Pizza Topping). 

Antioxidants are permitted, see 9 CFR 424.21. Water, extenders, and binders are 

acceptable.

PIZZA, WORD SIZE: 

When a pizza has a true product name, e.g., “Combination Sausage and Pepperoni Pizza,” 

the true product name must be prominent, conspicuous, and legible, with all words at 

least one-third the size of the largest letter in any word of the product name. If on the 

label the manufacturer also elects to display elsewhere the word “Pizza” in exaggerated 

fashion, the word “Pizza” is not considered in the determination of the size of the letters 

within the true product name. 

See: Policy Memo 087A dated September 16, 1985

PFF (PROTEIN FAT FREE) ADJUSTING FOR USE: 

Protein Fat Free (PFF) controlled cured pork products with qualifying statements, e.g., 

“Ham-Water Added,” may be used in place of PFF controlled cured pork products 

without qualifying statements, e.g., Ham, to meet the minimum meat requirements of 

various products. However, the amounts of the PFF controlled cured pork products with 

qualifying statements used will need to be increased. For example, if a standard requires 

a certain amount of Ham and a processor wishes to use “Ham-Water Added,” a greater 

amount of the “Ham-Water Added” will be needed to meet the standard. The magnitude 

of the additional amount is directly related to the relationship between the respective PFF 

values. 

See: Policy Memo 093 dated December 16, 1985

Example: Ham Salad requires 35 percent Cooked Ham. “Ham Water Added” will be 

used in the product formula. 

Calculation: Multiply the PFF value for Ham (20.5) by the amount of required Ham (35

percent). Divide this answer by the PFF value of the product being used to formulate the 

product. (In this example, PFF value for “Ham-Water Added” is 17.0.)

Answer: [(0.35 x 20.5) / 17.0] x 100 = 42.21 percent “Ham-Water Added” needed in the 

formula.
Example: Ham Pie requires 25 percent Ham based on green weight. “Ham with Natural 

Juices” will be used in the product formula.

Calculation: Multiply the PFF value for Ham (20.5) by the amount of required ham (25

percent). Divide this answer by the PFF value of the product being used to formulate the 

product.

(In this example, PFF value for “Ham with Natural Juices” is 18.5.)

Answer: [(0.25 x 20.5) / 18.5] x 100 = 27.70 percent “Ham with Natural Juices” needed 

in the formula.

ADJUSTING FOR “HAM AND WATER PRODUCT X percent OF THE WEIGHT IS 

ADDED INGREDIENTS.”

Consider a formulated product which is required to contain at least 50 percent Cooked 

Ham. If the processor chooses to use a “Ham and Water Product (HWP)” in which 20

percent of the weight is added ingredients as the source of the Ham in the formulation, 

this product contains 80 percent Ham and 20 percent added ingredients. Clearly, the 

processor must use more than 50 percent HWP in the process. Using 50 percent HWP 

would result in only 40 percent Ham in the finished product, i.e., the added ingredients in 

the HWP represents 25 percent of the ham content. (If it were a 10 lb. HWP, there would 

be 8 lbs. of Ham and 2 lbs. of added ingredients. (2 / 8 x 100 = 25 percent). 

Consequently, an additional 25 percent of HWP is required in the formulation.

The following example may be used to determine the percentage HWP needed to equal 

Ham: 

Ham and Gravy requires 50 percent Cooked Ham. “Ham and Water Product 20 percent

of Weight is Added Ingredients” will be used in the formulation. 

Step 1: Subtract the percent added ingredients from 100 percent. 

 In this example: 1.00 - 0.20 = 0.80)

Step 2: Determine the amount of Ham needed in the formula.

 (In this example: 50 percent)

Step 3: Divide the amount of Ham required.

 Determined in Step 2) by the answer in Step 1 

 (In this example: (0.50 / 0.80 = 0.625)

Step 4: Multiply the answer in Step 3 by 100. Answer for this example is 62.50

percent “Ham and 20 percent Water Product” is needed as the equivalent 

of 50 percent Ham. 
PLANTATION: 

The regulations and policies applicable to “Farm” also apply to plantation.

POINT OF PURCHASE MATERIALS:

Point of purchase materials which refer to specific meat or poultry products are 

considered labeling under certain circumstances. When printed and/or graphic 

informational materials (e.g., pamphlets, brochures, posters, etc.) accompany or are 

applied to products or any of their containers or wrappers at the point of purchase, such 

materials and the claims that they bear are deemed labeling and they are subject to the 

provisions of the Federal Meat Inspection Act and the Poultry Products Inspection Act.

Although the Food Labeling Division (FLD) does not exercise its authority to subject 

point of purchase materials to specific prior approval (materials shipped with the products 

from the federally inspected establishment are an exception), we do expect point of 

purchase materials to be in accordance with the Federal regulations and all current 

labeling policies. Upon request, FLD will review and comment on the point of purchase 

materials submitted to our office. During the review process, promotional materials will 

be scrutinized for special claims, particularly those related to nutrition, diet, and animal 

husbandry practices.

Claims related to nutrition and diet must be made in accordance with all current nutrition 

labeling regulations. Continuing compliance with stated claims will be assured through 

periodic sampling, as necessary. Claims are expected to be within the compliance 

parameters identified in the nutrition labeling regulations.

Animal husbandry claims (e.g., the nonuse of antibiotics or growth stimulants) may be 

made only for products shipped in containers or wrappers labeled with the same animal

production claims.

See: Policy Memo 114A dated August 18, 1994

POLISH SAUSAGE: 

A sausage that is cured, cooked, and usually smoked. Pork and pork byproducts shall 

comprise at least 50 percent of the meat and meat byproducts ingredients. To have beef 

as a predominant ingredient, the product name would be “Beef and Pork Polish Sausage.” 

Green peppers are permitted up to 4 percent in total formulation. 

An uncured (fresh), uncooked variety with no more than 3 percent water also exists. 

“Fresh” shall be used in the name when the product is uncured. When Fresh Polish 
Sausage is cooked or smoked, then the product name is either “Cooked Fresh Polish 

Sausage” or “Smoked Fresh Polish Sausage.” The requirements of Policy Memo 110 

apply when these perishable, cooked, uncured products are packaged in hermetically 

sealed containers. 

POLYNESIAN STYLE SAUSAGE: 

Product must contain fruit juices, a sweetening agent, and soy sauce.

POLYSORBATE: 

Permitted in pickling solutions without declaration.

PORK AND BACON SAUSAGE: 

Up to 50 percent bacon permitted provided:

1. bacon is brought back to green weight before use.

2. product is trichinae treated.

3. product name is “Pork and Bacon Sausage.”

The standard for “Pork Sausage and/with Bacon” is 10 to 20 percent bacon, and for “Pork 

and Bacon Sausage” is more than 20 percent but not more than 50 percent bacon.

PORK AND DRESSING: 

Product must contain at least 50 percent cooked pork.

PORK AND DRESSING WITH GRAVY: 

Product must contain at least 30 percent pork.

PORK CRACKLINGS: 

Product eligible to be labeled as “Pork Cracklings” must be prepared from fatty tissues 

from which the skin has been detached. If the skin is not removed from the product 

before rendering, a descriptive name, e.g., “Pork Cracklings, Fried-Out Pork Fat with 

Attached Skin,” must be used.

PORK FAT: 

Pork fat shall be declared as such in the ingredients statement. Clear fatbacks and clear 

shoulder plates must be declared as “Pork Fat.” Pork fat may be declared as pork in the 
ingredients statement if it contains visible lean and it is used in a standardized product 

which has a fat limitation.

PORK JOWLS: 

Product may be declared as pork if skinned. 

See: Pork Skins

PORK SAUSAGE: 

Product identified as pork sausage does not include the use of pork cheeks. When such 

an item is offered as “Whole Hog,” tongues, hearts, and cheeks may be used in the natural 

proportion as found in the hog carcass. “Fresh” shall be used in the name when the 

product is not cured, cooked and/or smoked.

PORK SKIN RESIDUE AFTER GELATIN EXTRACTION: 

This material consists of back fat skins from which the gelatin has been extracted by 

means of soaking the skin in acid and subsequent low temperature cooking for the 

extraction of gelatin. It is not permitted in sausage but may be used in imitation sausage, 

potted meat food product, loaves (other than meat loaves), and other nonspecific 

products.

PORK SKINS: 

Not permitted in salami, bologna, frankfurters, Vienna sausage, and braunschweiger. 

When packed in vinegar pickle, they are not permitted to be artificially colored. When 

pork skin, either attached to fat and/or muscle tissue or detached from fat and/or muscle 

tissue, is used to manufacture meat or poultry products, it must be specifically listed in 

the formulation on the label approval application form and in the ingredients statement on 

the label, e.g., “Pork Skins,” Unskinned Pork Jowls,” “Unskinned Pork Shoulder 

Trimming,” “Unskinned Pork Fat,” and “Unskinned Pork Bellies.”

“Detached skin” refers to the portion of skin from which most of the underlying fat is 

removed, e.g., skin from bacon intended for slicing, skin from closely skinned hams, 

shoulder cuts, fat backs, etc. If removal of skin portions is incidental to removal of a 

considerable proportion of underlying fat from ham, shoulder, back, etc., preparatory to 

rendering such fat, portions of skin so removed should not be regarded as detached skin 

and may be included with fats and rendered into lard. Ham facings are not regarded as 

detached skin.

PORK SKINS, FRIED: 
When prepared from the skin of smoked pork bellies, it may be labeled as “Fried Bacon 

Skins,” “Fried Bacon Rinds,” or “Fried Pork Skins.” The kind of skin used must be 

stated on the labeling records when submitted for label approvals.

PORK SPARE RIBS, CENTER CUT:

Center cut pork spare ribs refers to pork spare ribs with the loin portion, the brisket 

(brisket must be removed at a point which is dorsal to the curvature of the costal 

cartilages), the tail and two ribs from the shoulder removed, this remaining center section 

may be further portioned or left in one piece.

PORK SPARERIBS, ST. LOUIS STYLE: 

St. Louis Style Spare Ribs are the same as “Pork Spareribs” except that the sternum and 

the ventral portion of the costal cartilages are removed with the flank portion. This cut is 

made at a point in which the sternum and costal cartilages are removed dorsal to the 

curvature of the costal cartilages. If specified by the purchaser, the diaphragm shall be 

removed.

This anatomical description of the cut must be provided with the information for label 

approval. 

POTATO SAUSAGE, SWEDISH STYLE, OR POTATO RING OR POTATO PUDDING: 

Labels for sausages and pudding identified as "Potato Sausage," "Potato Brand Sausage," 

"Potato Ring," and "Potato Brand Sausage" may be approved under the following 

guidelines: 

1. The product must contain a minimum of 45 percent meat and no byproducts. 

2. Water must be limited to 3 percent at formulation. 

3. When extenders or binders are used, they must be limited to 3.5 percent or 2

percent in accordance with 9 CFR 424.21 of the finished product. 

4. The product must include a minimum of 18 percent potatoes. 

Sausage identified as "Swedish Style Potato Sausage" is provided for under the 

following guidelines: 

1. The product must contain a minimum of 65 percent meat and no byproducts 

2. Water must be limited to 3 percent at formulation. 

3. No extenders or binders are permitted. 

4. The product must include a minimum of 18 percent potatoes. 

Meat food product identified as "Potato Pudding" is provided for under the 

following guidelines: 

1. The product must contain a minimum of 18 percent potatoes. 
2. The product does not meet the other requirements for products identified as 

"Potato Sausage," "Potato Ring," or "Swedish Style Potato Sausage."

See: Policy Memo 011 dated September 8, 1980 

POULTRY:

Cuts of poultry that are not identified in 9 CFR 381.168, Table V, may use the maximum 

amount of poultry skin permitted for that “kind.” For example, “turkey” is listed in the 

table and may contain up to 15 percent skin. Therefore, a product identified as “white 

turkey” can be placed in this category for a maximum of 15 percent skin.

POULTRY, ASSORTED PIECES: 

The product name “Poultry (Kind) Assorted Pieces” is acceptable and does not require 

the product to be in natural proportions. In addition, the term “piece” is not the same as 

the term “part,” i.e., a piece does not have to be a whole part, e.g., a breast, thigh, or 

drumstick. 

POULTRY BACON: 

See: Bacon-Like Products

POULTRY BREASTS: 

When poultry breasts with ribs are boned and the resulting product contains portions of 

the scapula (shoulder) muscles and/or muscle overlying the vertebral ribs, they must be 

labeled to indicate that fact. Proper names for such products are “Boneless Breast with 

Rib Meat,” White Chicken Meat or White Turkey Meat,” or if the skin is left intact, 

“White Boneless Chicken or White Boneless Turkey.” Product labeled “Boneless Breast”

without further qualification may not contain scapula or rib meat.

POULTRY FRANKFURTERS (SIMILAR COOKED SAUSAGES):

Products which contain pork fat must be labeled with pork fat added in the product name. 

POULTRY GRADING: (LABELING)

Indicates the quality grades of poultry (U.S. grade A, B, or C). The shield design contains 

the letters “USDA,” the U.S. grade of the product, and if not shown elsewhere, the class 

of poultry. Any letter grade on a consumer package or individual carcass indicates the 

product was graded by a licensed grader of the Federal or Federal-State grading service, 
and may not be applied otherwise. Letter grades on bulk packaging or shipping 

containers only indicate that the product is equal to that particular U.S. Grade. 

A. APPLYING GRADEMARKS TO SHIPPING CONTAINERS

All poultry classes and kinds listed in 9 CFR 381.170, except necks, giblets, detached 

tails, wing tips, skin and stripped backs (below Grade C) are eligible for grading.

In addition, the following poultry parts may be officially graded:

Boneless, Skinless Breast and Thigh

Tenderloin or Boneless Breast without Tenderloin

Boneless Breast Quarters

Breast Quarters with Bone in

Boneless Thigh Halves

Wing Portion or Section

Breast Halves

Broiler Turkey or Duck Halves

Split Breast

Split Fryers

Skinless, bone-in Thighs, Drums and Breasts

Boneless Breast, Thigh

Bone-in products marinated in a colorless solution

Poultry cuts other than those identified above may not be eligible for grading; therefore, 

particular attention should be given to the product name when approving labels for 

various poultry products which include grade marks (e.g., “Thin Breast Fillets, Thigh 

Strips”).

Grade marks on raw poultry parts processed with solutions that may impart color (e.g., 

injected with a solution of water, salt, butter) or cooked poultry products must include a 

statement, e.g., “Prepared from Grade A Poultry.” The USDA grader in the plant makes 

the final determination concerning the necessity of the “Prepared from” statement in 

situations where it is not apparent at the time of label approval that the added solutions 

have the ability to impart color to the finished poultry product.

Products which may not be grade marked: 

Detached Necks 

Giblets Packed Separately 

Detached Tails 

Wings Tips 

Stripped Backs Below C Quality 

Diced or Shredded Meat

B. WING DESCRIPTION
The wing is made up of three sections. The section attached to the carcass is the first 

section. The wing tip is the third section.

C. GRADING BACKS WITH NECKS 

In applying grade standards, when necks are packed with backs following these steps: 

1. When backs are graded as provided for in the standards, the name of the product shall

 read as follows: 

a. Grade A Backs “with necks,” or “and necks.” 

b. Grade B Backs “with necks,” or “and necks.” 

c. Grade C Backs “with necks,” “Graded backs and necks,” or “backs and necks.” 

2. Necks are to be packed with backs in natural proportions. 

3. Necks may or may not be attached to backs. Necks for all officially graded backs 

are to be free from serious discolorations, feathers, pin feathers, and accumulations 

of blood and/or excess water. 

4. A neck, front, or hind portion of back, when removed from birds which meet the 

 stated quality, may be used to achieve exact weights. Only one of these portions

 may be used per package. Scraps of backs or necks may not be used. 

5. Labels for packages with portions must indicate which portions, e.g., first (1st)

 portion, 2nd portion, 1st and 2nd portions, 2nd and 3rd portions, etc.

D. PRESSURE SENSITIVE STICKERS AND TAPE:

1. Inserts or pressure sensitive stickers with the grademark must have plant

 number.

2. Grademarks on pressure sensitive tape should not be used on consumer

 packages. 

3. Insert with the grademarks are not to be used inside opaque bags.

POULTRY HINDQUARTERS: 

The term “hindquarters” on labels for single cut poultry items is an acceptable alternative 

to the recognized terminology “Leg Quarter” specified in the regulations. The use of the 

term “Hindquarters” requires only a specified class of poultry to be considered a true 

product name, e.g., “Chicken Hindquarters.” Either term refers to a poultry thigh and 

drumstick, with a portion of the back attached. 

POULTRY HINDSADDLES:
Poultry hindsaddles are connected poultry leg quarters (the rear of the bird). The product 

name “Poultry Hindsaddles” may be used alone on the product's label if the product is not 

intended for retail sale. In contrast, the name “poultry hindsaddles” on the label of a 

product intended for retail sale must be accompanied by a fully descriptive name (e.g., 

“Poultry Hindsaddles, Connected Leg Quarters”).

POULTRY MEAT, RAW:

The labeling of raw poultry meat obtained from other than young poultry includes the 

class designation, e.g., “Yearling Turkey Meat” or “Mature Chicken Meat.”

See: Policy Memo 032 dated September 4, 1981

See: 9 CFR 381.117(b)

POULTRY PARTS: 

Specific net weight packages for poultry parts, usually those containing legs or wings, 

include a single part, e.g., a drumstick or thigh, to make the stated weight. The name on 

the label must reflect this practice, e.g. “Chicken Legs - Chicken Thigh added to make 

weight.” The single part must be cut at the joint. Wing tips are not permitted as added 

parts.

POULTRY PRODUCTS: 

In poultry products where “meat” appears in the product name, e.g., “White Meat 

Chicken Roll,” and “Dark Meat Turkey Loaf,” skin and attached fat are permitted in 

greater than natural proportions. However, the ingredients statement must have the 

poultry skin or poultry fat listed. When skin and attached fat appear in the ingredients 

statement, their placement should be in the correct order of predominance and determined 

by the amount present over the permitted natural proportions.

POULTRY PRODUCTS CONTAINING MEAT INGREDIENTS-LABELING: 

Poultry products containing meat in amounts that exceed 20 percent of the total meat and 

poultry product portion of the poultry product must be descriptively labeled to indicate 

the presence of the meat ingredients, e.g., “Chicken and Beef Stew or Stew made with 

Chicken and Beef”.

Poultry products containing meat ingredients in amounts at 20 percent or less of the total 

meat and poultry product portion of the poultry product must have names that are 

qualified to indicate the presence of the livestock ingredients, e.g., “Chicken Stew-Beef 

Added”.

However, poultry products that do not meet specified minimum poultry ingredient 

requirements because meat ingredients are replacing any part of the required poultry 
ingredients must be descriptively labeled to indicate the presence of meat ingredients, 

e.g., “Turkey and Pork Chop Suey”. 

See: Policy Memo 029 dated September 4, 1981

POULTRY PRODUCTS WITH OTHER THAN NATURAL PROPORTIONS OF WHITE 

AND DARK POULTRY:

Poultry products containing white and dark chicken or turkey of a distinguishable nature 

and in quantities other than natural proportions of white to dark meat must bear a 

qualifying statement identifying the types of poultry meat used in conjunction with the 

kind of poultry in the product name. The poultry block of white and /dark meat 

(excluding products labeled as “Mechanically Separated (Kind of Poultry)”) solely 

determines the usage of the terms “white and dark,” “dark and light,” “white,” “dark,” 

etc. in the product name. Ground poultry (excluding the skin) that bears the terms 

“white/light,” “dark,” “breast,” “thigh,” etc. in the product names is also considered as 

part of the poultry block for determining the usage of terms “white and dark,” “dark and 

light,” “white,” “dark,” etc. However, products labeled as “Mechanically Separated 

(Kind)” do not have any bearing on the use of terms “white,” “light” or “dark” in the 

product name since, “Mechanically Separated (Kind)” is as indistinguishable paste-like 

product that is considered a separated standardized poultry food product ingredient.

Additionally, products with mixture of distinguishable poultry (white or dark) and 

“Mechanically Separated (Kind)” can not bear claims of “all white,” “pure breast,” “100

percent dark,” or similar terms. In this situation, the poultry portion of the product 

contains at least two separated poultry ingredients, or one of which is “Mechanically 

Separated (Kind).”

See 9 CFR 381.117(c), Table 1

POULTRY PUFFS: 

Product must contain at least 15 percent cooked poultry meat. Chicken or Turkey Puffs 

are classified as hors d'oeuvres and must show a true product name, e.g., “Breaded 

Chicken and Rice Balls.” 

POULTRY, RAW SOLUTION: 

Unless addressed by other regulations and policies, water and/or oil based solutions may 

be added to raw poultry and poultry parts at various levels with an appropriate qualifying 

statement to the product name.

The statement must include terms adequate to inform the consumer of the amount and 

manner of the addition and include the common or usual names of the ingredients in their 

proper order of predominance (e.g., “Injected with up to 12 percent of a solution of water, 

salt, and phosphates”). Other similar designations will be considered on their merits. 
The statement must be contiguous to the product name and printed in a style and color as 

prominent as the product name. The statement of the manner and amount of addition 

must be one-fourth the size of the most prominent letter in the product name. The 

ingredients of the solution can be printed one-eighth the size of the most prominent letter 

of the product name.

Terms like “Basted,” “Marinated,” “For Flavoring,” and similar terms contemplated 

within the provisions of Section 9 CFR 381.169 of the poultry products inspection 

regulation cannot be used if the amount of the solution added is more than needed to 

baste, marinate, or flavor the product. Bone-in poultry and poultry parts are limited to 3

percent as prescribed by the regulations. Boneless poultry is limited to 8 percent to use 

these terms. 

See: Policy Memo 042 dated February 3, 1982

See: Policy Memo 044A dated September 2, 1986

POULTRY ROAST: 

May be formulated with up to 10 percent liquids without a qualifying statement. If more 

than 10 percent liquid is used, the name must be qualified with a statement, e.g., 

“containing up to x percent . . .”

POULTRY SALAMI PRODUCTS: 

Poultry sausages prepared to resemble salami and offered to consumers as a salami shall 

bear product names as follows: 

1. “(Kind) Salami” shall be the product name when the moisture-to-protein ratio in the 

finished product does not exceed 1.9:1. This product resembles a dry salami made 

from red meats.

2. “Cooked (Kind) Salami” shall be the product name when the product is cooked and 

the moisture-to-protein ratio is above 1.9:1. This product resembles “cooked salami” 

made from red meats. 

See: Policy Memo 006 dated July 30, 1980

POULTRY SAUSAGE: 

Sausage products made from poultry must be labeled to indicate kind, e.g., “(Chicken) 

Sausage,” “(Turkey) Bologna,” etc. Products containing more than one kind of poultry or 

red meat must declare the added ingredient in the product name, e.g., “Chicken Bologna, 

Beef Added” and “Turkey Franks, Chicken Hearts Added” per Policy Memo 029 dated 

September 4, 1981. The basic sausage standards, per meat 9 CFR 319.140, also apply to 

poultry, except for added water and fat. 
POULTRY SKIN:

When determining the amount of poultry skin allowed, refer to 9 CFR 381.168. If the 

specific part is not identified in this part, use the figure for boneless kind.

POULTRY STANDARDS:

Name Minimum or Maximum percentage

Poultry a la King At least 20 percent poultry meat

Poultry Barbecue At least 40 percent poultry meat

Poultry, Breaded No more than 30 percent breading

Poultry, Brunswick Stew At least 12 percent poultry meat

Brunswick Stew with At least 8 percent poultry meat

Poultry

Poultry Burgers 100 percent meat with skin and fat in

natural proportions 

Poultry Cacciatore At least 20 percent poultry meat or 40 percent with 

bone.

Poultry Canneloni At least 7 percent poultry meat

Poultry Chili At least 28 percent poultry meat

Poultry Chili with At least 17 percent poultry meat

Beans

Poultry Chop Suey At least 4 percent poultry meat

Chop Suey with Poultry At least 2 percent poultry meat

Poultry Creole with Rice At least 35 percent cooked poultry meat and

sauce portion. Not more than 50 percent cooked 

rice in total product.

Name Minimum or Maximum percentage

Poultry Chow Mein At least 4 percent poultry meat

(w/o noodles)
Poultry Croquettes At least 25 percent poultry meat

Poultry, Creamed At least 20 percent poultry meat

Poultry Dinners At least 18 percent poultry meat

Poultry Fricassee At least 20 percent poultry meat

Poultry Fricassee At least 40 percent poultry wings

with Wings (cooked basis with bone)

Poultry Gizzards and At least 35 percent cooked 

Gravy gizzards

Poultry Hash At least 30 percent poultry meat

Poultry Liver Omelet At least 12 percent cooked poultry liver

Poultry Meatloaf At least 65 percent raw poultry

or 50 percent poultry meat and a 

Poultry Noodle Dinner At least 15 percent poultry meat.

Poultry Noodle Dinner At least 6 percent poultry meat.

with Gravy

Poultry with Noodles At least 15 percent poultry meat 

or Dumplings or 30 percent poultry meat with

bone.

Noodles or Dumplings At least 6 percent poultry meat.

 with Poultry

Poultry Paella At least 35 percent poultry meat or 35 percent 

poultry meat and other meat, no more than 35 

percent cooked rice, must contain seafood.

Poultry Parmigiana At least 40 percent breaded poultry

See: Veal Parmigiana

Name Minimum or Maximum percentage

Poultry Pies At least 14 percent poultry meat

Poultry Ravioli At least 2 percent poultry meat
Poultry Salad Mix At least 45 percent poultry

Poultry Salad At least 25 percent poultry

See: Salad, Poultry

Poultry Soup At least 2 percent poultry meat

Poultry Flavored Soup No minimum requirement

(less than 2 percent poultry meat)

Poultry Spread At least 30 percent poultry

Poultry Stew At least 12 percent poultry meat

Poultry Stew with At least 8.4 percent poultry meat

Dumplings (Based on 70 percent of Stew

requirement).

Poultry Subgum At least 12 percent poultry

Poultry Tamales At least 6 percent poultry meat

Poultry Tetrazzini At least 15 percent poultry meat

Poultry Turnover At least 14 percent poultry meat

Poultry with Gravy/ At least 35 percent poultry meat

Sauce

Gravy with Poultry At least 15 percent poultry meat

Poultry with Gravy and At least 25 percent poultry meat

Dressing

Poultry with Rice At least 15 percent poultry meat

Poultry Scrapple At least 30 percent poultry and/or

poultry byproducts. 

Poultry with At least 15 percent poultry meat.

Vegetables 

POULTRY TENDERS AND POULTRY TENDERLOINS: 

A “(Kind) Tender” is any strip of breast meat from the kind of poultry designated.
A “(Kind) Tenderloin” is the inner pectoral muscle which lies alongside the sternum 

(breast bone) of the kind indicated. 

See: Policy Memo 100 dated September 3, 1986 

POULTRY WING SECTIONS - (KIND): 

Wing Sections is an acceptable designation for a product consisting of equal proportions 

of the parts of a wing. It may be and is usually used for equal proportions of wing 

portions and drummettes.

PREMIER JUS OR (OLEO STOCK): 

The product obtained by rendering at low heat the fresh fat of heart, caul, kidney, and 

mesentery collected at the time of slaughter of bovine animals. The raw material does not 

include cutting fats. Premier Jus is not an acceptable name unless accompanied by the 

term “Oleo Stock.”

PRESSURE SENSITIVE LABELS: 

Labels applied to packages shall be of the self-destructive type and must adhere to the 

packages under all conditions of use.

PRESSURE SENSITIVE STICKERS AND INDELIBLE INK: 

Pressure sensitive stickers are as a means for manufacturers to use existing labeling 

material by covering inaccurate and/or misleading labeling information with corrected 

text or used as a promotional tool, e.g., a starburst encircling sweepstakes terminology. A 

pressure sensitive sticker must be the type that destroys the underlying label or package if 

removed, or be self-destructive. Similarly, indelible ink is used as a means for 

manufacturers to use existing labeling material by covering inaccurate and/or misleading 

labeling information with opaque ink or adding required information with a rubber stamp. 

Temporary label approval is not required when the entire label including the pressure 

sensitive sticker or marking/covering from indelible ink is truthful, not misleading, and 

the product is not misbranded. Corrected text on pressure sensitive sticker can cover 

mandatory or non-mandatory information. Indelible ink may be used to cover inaccurate 

information or apply markings to existing labeling material in order to make the labeling 

accurate and truthful.

Labeling bearing pressure sensitive stickers or marking/covering from indelible ink falls 

under the provisions of the generic label approval regulations in 9 CFR 317.5 and 9 CFR 

381.133, which provides the conditions for use of final labeling without first submitting 

sketch labeling for evaluation and approval at headquarters. Companies need to create 

and maintain records of all final labeling, otherwise known as generic approvals.
Consistent with the rules on generic labeling approval, sketch labeling approval is 

required for the entire label when pressure sensitive stickers or marking from indelible 

ink contain special claims (e.g., quality, nutrient content, health, negative, geographical 

origin, animal production (e.g., “no antibiotics administered,” breed claims, and “no 

hormones added”), and other claims (e.g., “natural”), guarantees, foreign language or a 

change of the nutrition facts serving size.

For non-standardized amenable product labeling (e.g., descriptive name products, meat 

flavors or poultry reaction flavors, etc.) that received sketch approval and the existing 

labeling is modified by use of pressure sensitive stickers or indelible ink, a sketch 

approval is required when a change is made to the product label not covered by generic 

approval regulations 9 CFR 317.5(b) (9) and 381.133(b) (9), e.g., a product name 

change.

Certain products are not compliant with the generic approval regulations, e.g., exotic 

animal product labeling, rabbit product labeling, certified pet food labeling, etc. In 

situations where existing labeling is modified by use of pressure sensitive stickers or 

indelible ink, the labels must be submitted to the Labeling Consumer Protection Staff in 

Washington, D.C for sketch approval.

Transferred labels bearing a pressure sensitive sticker covering the existing legend or 

indelible ink covering the existing legend, are operating under the original 

establishment’s final label approval record, even though the establishment number is for 

that of the producing establishment. When pressure sensitive stickers are used to cover 

and correct other existing information or indelible ink is used to cover or add information, 

the rules for sketch approval and generic labeling apply to the entire label.

This entry cancels Policy Memo 115 dated July 11, 1988, since 115 is out of date. 

PRIMAL PARTS AND SUBPRIMAL MEAT CUTS:

Red meat carcasses, primals, subprimals or cuts can be labeled: 1) as the species of 

origin, e.g., beef tenderloin bearing the simple product name of “beef,” 2) as species 

without identifying the primal or subprimal when certain terms associated with various 

sizes are part of the product name, i.e., chop, cutlet, steak, fillet, filet, roast, strips, etc., 

e.g., “Beef Steak,” 3) as species and primal or subprimal cut, e.g., "Veal Shoulder Blade 

Steak," and 4) as species, coin name (butt, cala, daisy, picnic, etc.) and primal or 

subprimal cut. The species and coin name are not appropriate as a complete product 

name since it is missing the primal or subprimal cut, e.g., the phrase “pork picnic” is 

incomplete without “shoulder.” 

Recent editions of the “Uniform Retail Meat Identity Standards (URMIS),” published and 

distributed by the National Livestock and Meat Board, and “The Meat Buyers Guide,” 

published by the National Association of Meat Purveyors, may be used to identify 

recommended names. These guides have been prepared through extensive review and 

analysis of the most recent edition of “Institutional Meat Purchase Specifications (IMPS)” 
and in cooperation with the U.S. Department of Agriculture, Agriculture Marketing 

Service (AMS) and public and industry associations. 

PRIME RIB OF BEEF OR STANDING BEEF RIB ROAST FOR PRIME RIB:

These products do not have to be derived from USDA prime grade beef.

PRINCIPAL DISPLAY PANEL, ALTERNATE: 

The determination as to whether or not a panel is an alternate principal display panel shall 

be based on whether or not the panel is likely to be displayed, presented, shown, or 

examined under customary conditions of sale. If the intent of the panel cannot be 

determined and demonstrated, and if it has the appearance of a principal display panel, the

presence of three or more mandatory labeling features shall serve to characterize the panel 

as an alternate principal panel. As such, any remaining mandatory features required to be 

placed on a principal display panel must be also included. 

See: Policy Memo 037 dated November 4, 1981

PRODUCT NAMES:

1. A product standard should only be applied if the product name is the same as that 

described by the standard in the regulations or in the Policy Book. For example, the 

product, “Beef, Cheese and Vegetables in a Crust,” would not be required to meet the 

standard for a “turnover” in the policy book.

2. Products such as “Pizza Pouches” must meet the standard for pizza since they are 

named “Pizza” even though they are not traditional type pizza. Furthermore, cheese 

may not be substituted for meat in products named “Pizza.”

PRODUCT NAME QUALIFIERS:

Product name qualifiers have no sizing requirements other than appearing contiguous to 

the product name and being prominent and conspicuous. Examples of product name 

qualifiers are “Smoked Flavor Added,” “Made in Sheboygan,” and “Colored with 

Paprika.” Examples of phrases that are not product name qualifiers are “Water Added,” 

and “Containing up to X percent of a Solution.” Such phrases are actually part of the 

product name and do have particular sizing requirements.

PRODUCT NAME QUALIFERS IN SECONDARY PRODUCTS:

Product name qualifiers, e.g., “binders added,” are not required on secondary products 

with labeling, with the exception of the statement “Calcium Propionate Added to Retard 

Spoilage of Crust” on pizza labeling. Secondary products are those meal like products 
that contain a multi-ingredient meat or poultry component, e.g., “Lemon Pepper Seasoned 

Chicken Breast with Rib Meat, Binders Added in ‘Lemon Pepper Chicken Breast with 

Vegetable Medley.’” The characteristics of the meat or poultry added ingredients, are 

disclose in the ingredients statement.

See: Policy Memos 112 and 117

PRODUCT OF USA: 

Labeling may bear the phrase “Product of U.S.A.” under one of the following conditions: 

1. If the country to which the product is exported requires this phrase, and the 

product is processed in the U.S., or 

2. The product is processed in the U.S. (i.e., is of domestic origin).

This entry cancels Policy Memo 080 dated April 16, 1985

PROSCIUTTO: 

Italian for ham, dry cured. The product name “Prosciutto” is acceptable on labeling to 

identify a dry-cured ham.

PROSCIUTTO, COOKED: 

The product name “Cooked Prosciutto” is acceptable on labeling to identify a dry-cured 

Prosciutto ham that is cooked.

PROSCIUTTO COTTO, COOKED HAM: 

The product name “Prosciutto Cotto, Cooked Ham” is acceptable on labeling to identify a 

regular pickle-cured cooked ham. Prosciutto Cotto is the Italian name for cooked ham. 

PROTECTIVE COVERINGS (MEAT):

Processed or Prepared Product - Immediate containers, e.g., bags, cardboard cartons, tray 

packs, and film bags enclosing processed or prepared product can be considered 

protective coverings and exempt from the marking and labeling requirements if placed in 

a shipping container which meets all mandatory labeling requirements of an immediate 

container. This does not exempt the mandatory identification and marking which is 

specifically required on the immediate container of cooked beef (9 CFR 318.17). In 

addition, the shipping container must be clearly marked “Packed for Institutional Use” or 

an equally descriptive statement of intended limited distribution. Unlabeled product may 

not be removed from shipping containers for further distribution nor displayed or offered 

for sale.
Unprocessed Meat Cuts - Transparent film bags enclosing individual meat cuts in an 

unprocessed state can be considered protective coverings and exempt from the marking 

and labeling requirements if placed in a shipping container which meets all mandatory 

labeling of an immediate container. These unlabeled meat cuts may only be removed 

from the shipping container for resale and further distribution to retailers, hotels, 

restaurants, and similar institutions if the product itself or the film bag bears a clearly 

legible official mark of inspection and the establishment number. 

See: Policy Memo 090B dated December 18, 1990

PROTECTIVE COVERINGS (POULTRY): 

Under provision of the Poultry Products Inspection Act, protective coverings may be 

exempt from labeling requirements for immediate containers. Under certain 

circumstances, some protective coverings are considered immediate containers; under 

different circumstances, they are regarded only as protective product coverings.

When plastic film bags, cardboard cartons, etc., are used for protecting poultry sold for 

export or to institutions, e.g., hotels, restaurants, and hospitals (where the contents are 

consumed on the premises), they are exempt from the mandatory labeling of immediate 

containers, provided the shipping container meets all the labeling requirements for an 

immediate container. Such product may not be diverted to retail channels and displayed 

for sale or be sold to household consumers unless they bear all labeling features required 

for immediate containers. 

See: 9 CFR 381.65(p)

PUDDING: 

Nonspecific product.

PULLED PORK: 

Refers to pork removed from bones by hand or by mechanical means. The meat must 

retain its natural striated muscle fiber structure, i.e., it can be shredded, chunked, etc., but 

may not be ground, chopped, or comminuted.

QUALITY GRADE TERMS AND SUBJECTIVE TERMS ON LABELS: 

Terms designated as grades of meat, i.e., prime, choice, select, good, etc., may only be 

used on red meat which has been officially graded. However, the Food Labeling Division 

(FLD) will take no action to rescind currently approved labels which contain the word 

“select.” Labels for new or reformulated products or new product lines will be approved 

in accordance with the policy for grading terms described above.
Letter grades A,B,C, which are designated grades for poultry, may only be used on 

poultry (whole birds and parts) that are officially graded and may not be used on red 

meat. Although poultry grade terms (U.S. grade A, etc.) are not allowed to be used on red 

meats, the terms prime, choice, and select may be used on poultry (whole birds or parts) 

that are equivalent to U.S. grade A. The use of a possessive, e.g., XYZ's Prime, does not 

relieve a company of this requirement. The use of quality grade terms on further 

processed meat and poultry products will be evaluated on a case-by-case basis to 

determine if they wrongly imply that the meat or poultry used in these products has been 

graded.

Terms which are subjective in nature, e.g., but not limited to, fancy, finest, super, 

supreme, ultimate, premium, greatest, best, old fashioned, homestyle, hotelstyle, deluxe, 

special, famous, and old time may be used unqualified on labels for meat and/or poultry 

products. The term “selected” as well as other terms, will be considered individually by 

the Labeling and Consumer Protection Staff, again to determine if these terms wrongly 

imply that the meat or poultry has been graded.

See: Policy Memo 101A dated August 30, 1988

QUICHE PRODUCTS:

The term “Quiche” does not have to be qualified to indicate it is a custard cheese pie. 

However, when characterizing ingredients, e.g., bacon, ham, chicken, onion, etc. are used 

either alone or in combination, the ingredients shall be either clearly identified as part of 

the product name or prominently displayed elsewhere on the principal display panel 

(PDP) of the label (e.g., Bacon Quiche, Ham and Onion Quiche, etc.). Similarly, the 

characterizing ingredients in Quiches bearing fanciful names shall be identified as part of 

the product name or highlighted elsewhere on the PDP (e.g., Quiche Bercy - made with 

ham and wine). Since “Quiche Lorraine” is widely recognized, the characterizing 

ingredients do not have to be identified as a part of the product name or elsewhere on the 

PDP.

Meat and poultry quiches must contain at least 8 percent cooked meat or poultry and 

sufficient cheese so that the combined total at least comprises 18 percent of the finished 

product. Quiche Lorraine must contain cooked bacon and/or ham and the only cheeses 

are Swiss and/or Gruyere. 

If other characterizing ingredients (excluding cheese), e.g., onions, peppers, olives, etc., 

are used in addition to the meat or poultry ingredient in Quiche Lorraine or in any other 

quiche, the combination of these other characterizing ingredients and the meat or poultry 

ingredients must comprise at least 8 percent of the total product, and the cooked meat or 

poultry portion must be at least 5 percent of the total product.

See: Policy Memo 077 dated October 11, 1985

RANCH: 
The regulations and policies applicable to “Farm” also apply to ranch.

RAVIOLI (MEAT):

This product must contain at least 10 percent meat.

REHYDRATED DEHYDRATED VEGETABLES:

Rehydrated dehydrated vegetables acceptable as name. The specific vegetable must be 

identified in the ingredient statement.

RELLENO DE PAPA (PR): 

This product must contain 8 percent cooked meat. A Puerto Rican product that must 

show a true product name, e.g., “Potato Balls with Beef,” or “Potato Dough with a Beef 

Filling.”

RENDERED BEEF FAT TISSUE SOLIDS: 

The solid remains of a fat extraction process from beef that was ground and rendered by a 

high temperature (180o F) continuous wet rendering system. 

See: Beef Greaves

REWORK:

Rework – is allowed in unlimited quantities when added to like product. However, if 

breaded/battered rework is added to similar products, the rework is limited to 2 percent.

RICE AND MEAT:

The product must contain at least 12 percent meat.

ROASTED: 

The term “roasted” may be used to describe products that have been subjected to cooking 

methods that result in a roasted appearance.

ROLLS: 

Six uses exist for the term “Roll” in conjunction with names for meat food products: 

1. Items consisting of a solid piece of meat, e.g., “Boned Veal Rib,” formed and tied as a 

roll and usually offered with seasonings. 
2. Chopped meat in combination with condiments, also formed and processed. It can be 

and often is offered in the fresh meat state. 

Water is not an ordinary or usual ingredient in these two “Meat Roll” items. If water is an 

ingredient in these products, then a statement indicating the addition of a solution has 

taken place must appear contiguous to the product name wherever it appears on the label.

3. “Sausage Rolls” have similar formulas and water limitations to cooked sausage. The

finished product may contain up to 10 percent added water, is in roll shape, and is 

Cooked, or Smoked and Cured (species) Roll Sausages. 

4. Non-descriptive rolls, e.g., “Pizza Roll,” “Pickle Roll,” “Relish Roll,” etc., contain 

meat with cheese, peppers, pimentos, relishes, and other similar materials. An 

ingredients statement is required as a part of the product name on the basis of instructions 

in 9 CFR 317.2(c)(1) and (2), and 317.2(e).

5. Product made from meat and water that has been chunked, ground, chipped, wafersliced, etc., and formed into a roll containing a plant protein product or other binder could 

be labeled as a “Meat, Water, and Textured Vegetable Protein Roll.” The same size 

lettering shall be used for the product name.

6. Product made from meat that has been chunked, ground, chipped, wafer-sliced, 

hydroflaked, etc., and formed in a roll containing a plant protein product or other binder 

shall be labeled as “Beef and Textured Vegetable Protein Roll” or “Beef and Soy Protein 

Concentrate Roll.” 

See: Policy Memo 066C dated November 30, 1994 

ROLLS, POULTRY: 

Only natural proportions of skin to the whole carcass or designated part may be used. If 

skin is in greater than natural proportions, the name must be qualified with the term “Skin 

Added.”

See: 9 CFR 381.159

ROMANO CHEESE: 

Label must show “kind” of milk, e.g., (Caprino), “Romano Cheese made with Goat's 

Milk;” (Pecornia), “Romano Cheese made from Sheep's Milk;” or (Vaccino), “Romano 

Cheese made from Cow's Milk.” The words in parenthesis are not required to be shown.

RUMAKI: 
This product must contain at least 50 percent chicken livers. An hors d'oeuvre or 

appetizer. Rumaki is a combination of chicken livers, water chestnuts, and bacon. 

SALAD - FREEZE DRIED HAM: 

Antioxidants have been permitted in Freeze Dried Ham at a level of 0.01 percent, based 

on total weight of the ham. 

SALAD - GERMAN STYLE POTATO SALAD WITH BACON: 

Requires at least 14 percent cooked bacon.

SALAD MIX, POULTRY: 

Product must contain at least 45 percent cooked poultry.

SALADS: 

Standards for salads: 

Meat salads must include at least 35 percent cooked meat or meat food product (e.g., 

corned beef, ham). Ingredients, e.g., “Ham water added” or “Corned Beef and water 

product” may be used if the formula is adjusted to account for the amount of added 

substances. Example: if 85 percent of a meat food product is meat, then 35 percent

required meat divided by 0.85 equals 41 percent required meat food product in the salad.

Cobb Salad - Contains lettuce and chicken or turkey. The other ingredients that may be 

found include bacon, hard cooked eggs, tomatoes, Roquefort or other blue cheese or 

dressing. The product name must include the poultry component(s) and also identify any 

meat ingredient when present about 2 percent, e.g., “Bacon and Chicken Breast Cobb 

Salad.”

Caesar Salad - is an acceptable product name and normally contains cheese, meat, or 

poultry pieces and may contain other vegetables.

Ham and Cheese Salad - Must contain at least 25 percent cooked ham.

Macaroni with ham or beef - Must contain at least 12 percent cooked meat.

Poultry Salad - Must contain at least 25 percent cooked poultry (natural proportions of 

skin and fat).

Chopped egg and ham salad - Must contain at least 12 percent ham.

Chopped egg and bacon salad - Must contain at least 12 percent bacon (9 percent fully 
cooked bacon).

Vegetable and/or fruit with poultry - Must contain at least 25 percent cooked poultry.

Cracker meal, bread crumbs, and similar ingredients may be included in meat or poultry 

salads up to 2 percent of the total formula. If more than 2 percent is used, a product name 

qualifier is required. Modified food starch and textured vegetable protein cannot be 

substituted for cracker meal and bread crumbs in salad products.

SALAMI: 

A dry sausage that requires an MPR of 1.9:1 or less. Extenders and binders are permitted. 

It may be cooked to shorten drying period. 

SALAMI, BEEF: 

A cooked, smoked sausage, usually mildly flavored, in a large casing, containing coarsely 

ground beef. Cereals and extenders are permitted. May contain fat. Product does not 

have to be labeled cooked. 

SALAMI, COOKED: 

The product “Salami” must be labeled to include the word “Cooked,” regardless of the 

type and size of its packaging, unless it is one of the following: 

1. A salami with a moisture protein ratio of no more than 1:9 to 1;

2. “Genoa salami” with a moisture protein ratio of no more than 2.3:1;

3. “Sicilian salami” with a moisture protein ratio of no more than 2.3:1; 

4. Labeled, as . . . ,

a. Kosher Salami,

b. Kosher Beef Salami,

c. Beef Salami,

d. Beer Salami, and

e. Salami for Beer.

Pork skins are not a permitted ingredient in cooked salami. 

See: Policy Memo 031A dated July 23, 1986 

SALAMI, COTTO:

 
A mildly flavored cooked, cured sausage, in a large casing, usually containing coarsely 

ground beef and pork. The product contains whole or visible pieces of peppercorns. It is 

cooked in dry heat.

SALAMI, HARD: 

A dry sausage with an MPR of 1.9:1. It is made with beef and pork and seasoned with 

garlic. Less highly flavored but usually more heavily smoked than Italian Salami. It is 

tied with loops or twine that gives a scalloped appearance.

SALAMI, ITALIAN: 

This kind of dry salami is usually prepared in the San Francisco area and is easily 

distinguished by its covering of a white mold. This salami consists of about 80 percent

finely chopped pork, to which a small amount of pork fat may be added. Nonfat dry milk 

can comprise 3 1/2 percent of the finished product. The remainder consists of chopped 

beef, seasoning, salt, and curing agent. The product should have an MPR not in excess of 

1.9:1 to insure the fat content and dryness properties associated with a “dry salami.” 

SALCHICHON (SP): 

This term, meaning “Large Sausage,” This term may only be used for large casing 

sausage products that are 3 inches in diameter or more. Label must show a true product 

name. 

SALISBURY STEAK:

Finished product must contain at least 65 percent meat. Fat is limited to 30 percent. 

Other requirements are:

1. It is an unbreaded cooked product.

2. The meat block may contain 25 percent pork, with the remainder beef. Or, the meat 

 block may contain up to 12 percent partially defatted chopped beef and pork.

3. Extenders are permitted up to 12 percent. When isolated soy protein is used, 6.8

percent is the equivalent of 12 percent of the other extenders. Those extenders 

include, but are not limited to: cereal, bread crumbs, cracker meal, soy flour, soy 

protein concentrate, isolated soy protein, and textured vegetable protein.

4. Meat byproducts are not permitted. Beef heart meat is permitted.

5. Permitted liquids include, but are not limited to: water, broth, milk, cream, skim milk 

and reconstituted skim milk (9 parts water to 1 part NFDM).
6. Product not cooked which conforms to the above may be labeled “Patties for 

Salisbury.”

SALISBURY STEAK, TURKEY:

Product must contain at least 55 percent turkey meat in natural proportions (light and 

dark) or 65 percent turkey with skin and fat in natural proportions (skin 10 percent, 

turkey met 55 percent). Maximum amount of binders and extenders is 12 percent.

SALPICAO: 

A smoked sausage. The label must show a true product name, e.g., “Smoked Sausage.” 

No more than 3 percent water can be added at formulation. 

SALSICCIA (IT): 

A fresh pork sausage, highly spiced, in which paprika is permitted. It is a rope style 

sausage made of finely cut pork trimming.

SALT AS A CURE: 

Dry processed hams, pork shoulders, and bacon are ordinarily cured with mixtures that 

contain mostly salt along with sugar and nitrates plus nitrites. However, some processors 

use salt alone in preparing their products. The salt in contact with the meat provides the 

desired cured color, taste, and necessary product protection. 

Salt is an acceptable cure when used singly in the curing and salt equalization of dry 

processed hams, pork shoulders, and bacon. The cured products must have a 10 percent

brine concentration.

SAMOSA: 

This product originated in India, although it is also associated with Pakistan. It resembles 

a “Meat Turnover” and consists of a spiced vegetable and meat mixture in a dough crust. 

At least 25 percent meat is required. Label must show a true product name, e.g., “Beef 

Turnover.” 

SAMPLES:

Free samples included along with the meat and poultry food products are not to be 

included in the net weight statement, and the ingredients do not need to be identified in 

the ingredients statement as long as the ingredients appear on sample package.

SANDALWOOD: 
According to FDA regulations, Red Saunders (red sandalwood) is not an acceptable 

ingredient in meat and poultry products. It is a permitted coloring and flavoring agent in 

alcoholic beverages only. In contrast, white or yellow sandalwood is acceptable in meat 

and poultry products as a flavoring agent in an amount that is “sufficient for purpose.” 

White or yellow sandalwood extract may be labeled as “sandalwood extract” or 

“flavoring.” 

SANDWICH - CLOSED: 

Product must contain at least 35 percent cooked meat and no more than 50 percent bread. 

Sandwiches are not amenable to inspection. If inspection is requested for this product, it 

may be granted under reimbursable Food Inspection Service. 

Typical “closed-faced” sandwiches consisting of two slices of bread or the top and 

bottom sections of a sliced bun that enclose meat or poultry, are not amenable to the 

Federal meat and poultry inspection laws. Therefore, they are not required to be 

inspected nor bear the marks of inspection when distributed in interstate commerce.

SANDWICH - OPEN: 

Must contain at least 50 percent cooked meat. Sandwiches are amenable only if they are 

open faced sandwiches. Product must show a true product name, e.g., “Sliced Roast Beef 

on Bread.”

This regulatory policy in no way alters the Department's present policy with respect to 

caterers who include meat sandwiches in their dinners. 

SANDWICHES (MEAT OR POULTRY AS COMPONENTS OF “DINNER 

PRODUCTS”): 

Dinners containing a sandwich type product, e.g., a frankfurter, hamburger, or sliced 

poultry meat with a bun, are amenable and subject to inspection. 

SANTA FE STYLE:

Acceptable for products that contain chilies with corn or beans and one of the following 

ingredients: Cheese (jack, cheddar, Mexican Style or fresh goat), bell pepper, onion, 

garlic, tomatoes, tomatillos, cumin, oregano or cilantro. The beans should be either 

black, kidney, navy, pink, pinto, red, or white beans or an indigenous variety.

SARNO: 

A dry smoked sausage that is air dried. The label must show a true product name, e.g., 

“Smoked Sausage.” Coarsely chopped beef, pork, and garlic are not permitted. 

SATAY: 
This term refers more to a preparation method than to the nature of a finished product. 

Satay can be made from chicken, beef, lamb, pork, and other food items, and prepared in 

two ways:

1. Meat is cut into one inch cubes, then dipped into a spicy sauce, skewered, and roasted 

over an open fire (similar to “Kebobs” except no vegetables or fruit). Label must show a 

true product name, e.g., “Beef Cubes on Stick.” 

2. Meat is cut into one inch cubes, then dipped into a spicy sauce and canned. Label must 

show a true product name, e.g., “Beef Cubes in Spicy Sauce.” 

SAUCE WITH MEAT OR MEAT SAUCE: 

Product must contain at least 6 percent ground meat.

SAUERBRAUTEN (GR):

“Sauerbrauten” must contain at least 50 percent cooked beef. “Gravy with Sauerbraten” 

must contain at least 35 percent cooked meat. Sauerbrauten is cooked beef in a vinegar 

flavored sauce. The beef is marinated in vinegar sauce, then separated from the sauce and 

partially cooked, and put back in the sauce and cooked completely. 

SAUERKRAUT BALLS WITH MEAT: 

Product must contain at least 30 percent meat or meat food product.

SAUERKRAUT WITH FRANKS AND JUICE: 

Product must contain at least 20 percent franks. 

SAUSAGE CLASSIFICATION: 

Fresh Sausage: Made of fresh, uncured meat, generally cuts of fresh pork, and 

sometimes beef. Its taste, texture, tenderness, and color are related to the ratio of fat to 

lean. Trimmings from primal cuts, e.g., pork, loin, ham, and shoulders are often used. 

When ice or water is used to facilitate chopping and mixing, it is limited to a maximum 

of 3 percent of the total formula. It must be kept under refrigeration and thoroughly 

cooked before serving. Bratwurst is in this class. Binders and extenders are permitted in 

fresh sausages except where regulations do not permit the use of such ingredients, i.e., 9 

CFR 9 CFR 319.140 (Pork Sausage), 9 CFR 319.142 (Beef Sausage), 9 CFR 319.144 

(Whole Hog Sausage), and 9 CFR 319.145 (Italian Sausage).

See: 9 CFR 319 Subpart E
Uncooked smoked sausage: Has all the characteristics of fresh sausage except it is 

smoked, producing a different flavor and color. It must be thoroughly cooked before 

serving. “Smoked Pork Sausage” is included in this class. If it is a mixture of pork and 

other meats, regardless of size, it must be treated for trichinae.

See: 9 CFR 319 Subpart F

Cooked sausages and/or Smoked sausages: These products are chopped or ground, 

seasoned, cooked and/or smoked. Added water is limited to 10 percent of the finished 

product. Meat byproducts may be used when permitted by standard. Cure is required for 

particular sausages, e.g., wieners or Polish sausage. These sausages come in various 

shapes and sizes, e.g., short, thin, long and chub. Cotto salami, liver sausage, and cooked 

weisswurst are included in this category. Wieners, bologna, knockwurst, etc., are also in 

this class but are further distinguished by a fat and moisture limitation.

See: 9 CFR 319.180

Dry and Semi-dry sausages: Dry sausages may or may not be characterized by a 

bacterial fermentation. When fermented, the intentional encouragement of a lactic acid 

bacteria growth is useful as a meat preservative as well as producing the typical tangy 

flavor. 

The meat ingredients, after being mixed with spices and curing materials, are generally 

held for several days in a curing cooler. Afterward, the meat is stuffed into casings and is 

started on a carefully controlled air-drying process. Some dry sausage is given a light 

preliminary smoke, but the key production step is a relatively long, continuous air-drying 

process. 

Principal dry sausage products are salamis and cervelats. Salamis are coarsely cut, 

cervelats finely cut with few exceptions. They may be smoked, unsmoked, or cooked. 

Italian and French dry sausage are rarely smoked; other varieties usually are smoked. 

Dry sausage requires more production time than other types of sausage and results in a 

concentrated form of meat. Medium-dry sausage is about 70 percent of its “green” 

weight when sold. Less dry and fully dried sausage range from 80 percent to 60 percent

of original weight at completion. 

Semi-dry sausages are usually heated in the smokehouse to fully cook the product and 

partially dry it. Semi-dry sausages are semi-soft sausages with good keeping qualities due 

to their lactic acid fermentation. 

Although dry and semi-dry sausages originally were produced in the winter for use in the 

summer and were considered summer sausage, the term “summer sausage” now refers to 

semi-dry sausages, especially Thuringer Cervelat. 
SAUSAGE CONTAINING CHEESE: 

Sausages may contain cheese under the following conditions:

1. If there is a standard for that particular sausage, it must be met as though it contained 

no cheese. 

7. The cheese must characterize the product and appear as part of the product name. 

Example “Italian Sausage with Cheese.” 

See: Policy Memo 010 dated September 8, 1980 

SAUSAGE - LIQUIDS ADDED:

Sausages containing fluid ingredients that are expected such as fruit and juice and 

vinegar, are permitted at any level as long as the product is descriptively labeled. The 

sausage portion of the product, however, must meet any applicable standard. Vinegar is 

an expected ingredient in chorizos and the name does not have to indicate its presence.

SAUSAGE - SHELF STABLE: 

Dry sausage must have a Moisture Protein Ratio (MPR) of 1.9:1 or less, unless an MPR is

cited under MOISTURE PROTEIN RATIO. 

Non-refrigerated, semi-dry, shelf-stable sausage must have an MPR of 3.1:1 or less and a 

pH of 5.0 or less, unless commercially sterilized or unless an MPR is cited under 

MOISTURE PROTEIN RATIO. Alternately, non-refrigerated, semi-dry, shelf-stable 

sausages are those that:

1. are fermented to a pH of 4.5 or lower (or pH may be as high as 4.6 if combined with 

product water activity no higher than 0.91),

2. are in an intact form or, if sliced, are vacuum packed,

3. have internal brine concentration no less than 5 percent,

4. are cured with nitrite or nitrate, and

5. are smoked with wood. 

SAUSAGE, REWORK: 

This term applies to a fully or partially processed product (excluding uncooked 

trimmings) re-routed for reasons other than unwholesomeness or adulteration (i.e., 

emulsion residue, product breakage, slicing operations, smoked meats, returns, etc.) and 

intended for inclusion in cooked sausage, loaves, and similar products. Rework may be 
used provided it does not adulterate the product, violate its standard of composition, 

change the order of predominance of ingredients, or perceptibly affect the normal 

characteristics of the product. Rework is subject to the following restrictions:

1. Cooked sausage, meat loaves may be used in similar products without limitation.

2. Except in products covered by section 9 CFR 319.180, pieces of cooked and/or smoked 

meat may be used without limitation if properly identified in the ingredients statement.

3. Pieces of uncooked, cured pork from primal parts may be used without limitation if 

properly identified in the ingredients statement.

4. Sausage products in edible collagen casings may be used in similar finely comminuted 

products without limitation and need not be peeled.

5. Finished cooked sausage in natural casings may be used in similar finely comminuted 

products without limitation, except sausages in bungs, middles, beef rounds, bladders, or 

stomachs, which must be stripped of the casings before use. Also, natural casings of any 

type that break during the stuffing operations should not be included in emulsions.

SAUSAGE TYPE PRODUCTS WITH FRUITS AND VEGETABLES: 

Sausage type products that contain unexpected ingredients that significantly alter the 

character of the product may be descriptively labeled as (characterizing ingredient) 

Sausage, e.g., “Cherry Pecan Sausage,” “Wild Rice Sausage,” or other equally descriptive 

names, e.g., “Sausage with Wild Rice.”

The sausage portion of fresh sausage products must meet any applicable standards, 

including fat and added water limitations, moisture/protein ratios, and use of binders and 

extenders prior to the addition of any characterizing ingredient(s). For cooked, smoked, 

or dry sausages, the finished sausage type product must meet the sausage standard prior to 

the addition of any characterizing ingredients.

The unexpected ingredient must be present in sufficient quantity or form to characterize 

the sausage type product in flavor, texture, or other sensory attributes. However, there are 

no minimum use levels.

This policy applies to products containing unexpected food ingredients, e.g., fruits and 

vegetables, e.g., cherries, pecans, tomatoes, etc., that change the character of the product 

by the addition of unique flavor and other sensory characteristics. The policy does not 

apply to imitation products, i.e., products formulated to resemble in taste, texture, color, 

etc., the traditional sausage products, but which are nutritionally inferior. Sausages 

containing cheese are addressed Policy Memo 010, and Potato Sausages are addressed in 

Policy Memo 011.
SAUSAGE WITH SAUERKRAUT IN SAUCE: 

Product must contain at least 40 percent sausage.

SAUSAGE (Species): 

(Species) sausages identified in 9 CFR 319.141, 319.142, 319.144, and 319.160 of the 

meat inspection regulations may be cooked, cured or smoked (or any combination), but 

must comply with the standards before being processed if the product name is to include 

“(species) sausage.” For example, fresh beef sausage identified in 9 CFR 319.142 which 

is cured and cooked may be labeled “cured, cooked beef sausage.” Prior to this 

processing, these products could not contain more than the 3 percent water permitted by 

the standard. 

Cooked cured sausages or smoked cured sausages containing up to 10 percent added 

water in the finished product and prepared from one species may be labeled as “cooked 

cured sausage,” “smoked sausage,” “cooked cured sausage made with (species),” or 

“smoked sausage made with (species).” 

Semi-dry and dry sausages made from a single species may be labeled “(species) 

sausage,” e.g., “beef sausage.” 

This policy does not apply to cooked sausages identified in section 9 CFR 319.180 of the 

meat regulations.

See: Policy Memo 051 dated September 13, 1982

SCALLOPED POTATOES AND HAM: 

Product must contain at least 20 percent cooked ham.

SCALLOPED POTATOES AND SAUSAGE: 

Product must contain at least 20 percent cooked sausage.

SCALLOPED POTATOES FLAVORED WITH SAUSAGE: 

Product must contain at least 3 percent sausage.

 

SCALLOPPINI:

Product must contain at least 35 percent cooked meat or poultry meat. Thin slices of 

cooked veal, sometimes beef or poultry, seared or fried. Label must show a true product 

name, e.g., “Veal Scalloppini” or “Chicken Scalloppini.”
SCHICKENWURST (GR): 

The product is made of two parts, one of which is an emulsion prepared from pork and 

beef cuts. The second component consists of chunks of ham measuring from 2 to 3 

inches in size. The two parts are mixed, stuffed into large casings, and smoked while 

being cooked. The final product appears as a luncheon sausage with large pieces of red 

ham meat held together by a light pink binder. The ham sections comprise at least 50

percent of the product and the item has a distinct smoked flavor. This product is very 

similar in appearance to the product sold as “Ham Bologna.” 

SCRAMBLED EGGS WITH BACON: 

Product must contain at least 10 percent cooked bacon.

SEAWEED:

The term is not an acceptable ingredient declaration. There are many types of seaweed, 

some are not as safe.

“SERVING SUGGESTION,” “SERVE AS SUGGESTED,” AND SIMILAR PHRASES:

Vignettes should reasonably illustrate ingredients that could be in the packaged products 

as sold, and not be misleading to the consumer.

See: 9 CFR 317.8

 9 CFR 381.129

SHEPHERDS PIE (With or Without Vegetables): 

Product must contain at least 25 percent meat in total formulation. Shepherds Pie is a 

meat food product consisting of chopped, minced, or cubed beef or lamb, seasoned with 

gravy or sauce, with or without vegetables, and baked with a covering layer or 

surrounding border of seasoned mashed potatoes. The label must show a true product 

name, e.g., “Beef Shepherds Pie.” 

SHIPPING CONTAINERS:

A mark of inspection and a handling statement is required on all shipping containers. 

Safe Handling Instructions are required with all other required features only when they 

shipping container is also the immediate or primary container.

See: 9 CFR 316.13
SHU-MAI: 

Product must contain at least 10 percent meat. A Chinese product that resembles a 

dumpling. It is similar to a meat ravioli. The label must show a true product name, e.g., 

“Pork Dumpling”. 

SIGNATURE LINE: 

It is not necessary to include the term “General Office” in signature lines on labels used 

by companies with multiple plant operations. A zip code shall appear following the 

address. 

See: 9 CFR 317.2(g)(1) 

9 CFR 381.122 

SLOPPY JOE: 

A coined name that must be qualified by a true product name, e.g., “Barbecue Sauce with 

Beef.” The meat content depends on the name of the product. Heart meat and tongue 

meat can be used but not to satisfy the minimum meat requirement. 

SMOKE: 

For imported Canadian products, e.g., bacon, which are physically smoked during 

processing, the word “Smoke” is acceptable in the ingredients statement. Although not 

required or customary, smoke can also appear in the ingredients statement of domestically 

produced products which are physically smoked. If included in the ingredients statement, 

smoke should appear as the last item.

SMOKE FLAVORING: 

The use of smoke flavoring (natural or artificial) in a component of a meat or poultry food

product, e.g., ham in a ham salad, does not require that the product name be qualified to 

indicate the presence of the smoke flavoring. However, the smoke flavoring must be 

declared in the ingredients statement on the meat or poultry product labels. 

Secondary product – when meat and extender product is produced using a meat product 

in which smoke flavoring is added, the secondary product name does not have to be 

qualified with a phrase as “smoke flavoring added.”

When smoke flavor (natural or artificial) has been directly added to a product as part of a 

seasoning mix, the presence of the smoke flavor must be identified in a qualifying 

statement to the product name, e.g.

1. “Chicken soup smoked flavor added,” and in the ingredients statement.

2. “Beef soup smoke flavor.”
3. If a product is simply sprayed with liquid smoke, it must be labeled “smoke flavoring 

added.”

See: Policy Memo 117 dated August 30, 1988

SMOKED PRODUCTS: 

The guidelines for approving labels for products prepared with natural smoke and/or 

smoke flavor (natural or artificial) are as follows: 

1. Meat or poultry products which have been exposed to smoke generated from burning 

hardwoods, hardwood sawdust, corn cobs, mesquite, etc., may be labeled as “Smoked” or 

with terms, e.g., “Naturally Smoked” to indicate that the traditional smoking process is 

used. 

2. Meat or poultry products which have been exposed to natural liquid smoke flavor 

which has been transformed into a true gaseous state by the application of heat or 

transformed into vapor by mechanical means, e.g., atomization, may be labeled 

“Smoked.”

3. Meat or poultry products may be labeled “Smoked” if natural liquid smoke flavor is 

applied by spraying, dipping, liquid flooding, or similar processes prior to or during heat 

processing. In such cases, the natural liquid smoke flavoring must be transformed into a 

true gaseous state by the heat of processing. If a product is simply sprayed with liquid 

smoke it must be labeled “smoke flavoring added.”

4. Meat or poultry products to which smoke flavor (natural or artificial) has been directly 

applied to the exposed product surface, e.g., massaging or margination, or 

incorporated into the product by such means as injection, must be labeled to identify 

the smoke flavor as part of the product name, e.g., “Ham-Natural Smoke Flavor 

Added,” and in the ingredients statement. 

5. Meat or poultry products that are smoked, as provided for in (1), (2) and (3) above 

and also treated with smoke flavor as described in (4), may only be labeled “Smoked” 

or with terms, e.g., “Naturally Smoked,” if it is clearly disclosed that the product is 

also treated with smoke flavor. The presence of the smoke flavor must be identified 

as part of the product name, e.g., “Smoked Ham-Smoke Flavoring Added” and in the 

ingredients statement.

6. Product may be labeled as “hickory smoked” only if the plant provides the inspector 

with appropriate certification that such sawdust or wood for smoking is 100 percent

hickory.

See: Policy Memo 040 dated January 18, 1982

Policy Memo 058A dated August 5, 1983
SMOKED THURINGER LINKS: 

A cooked smoked sausage made with pork only. 

SNACKS (HORS D'OEUVRES): 

Product must contain at least 15 percent cooked meat or 10 percent cooked bacon. The 

label must show a true product name, e.g., “Liver Pate on Toast.” 

SODIUM ALGINATE: 

This is added as a binder in “Taquitos.” Approval may be given for use at a level of less 

than 1 percent with .25 percent of calcium citrate to stabilize a pizza sauce or pizzas 

heated in household toasters. 

Sodium alginate when used as glue to seal burrito and burrito like products is acceptable, 

if declared in the ingredients statement, or if a statement such as “sealed with sodium 

alginate” appears at the end of the ingredients statement.

SODIUM BENZOATE: 

Sodium Benzoate is not an acceptable ingredient for meat and poultry products, except in 

oleomargarine. It is accepted as an incidental additive when it is a part of a product 

prepared under FDA rules, e.g., sauces, gravies, and similar substances. 

SOFRITO WITH PORK: 

This is a sauce containing 6 percent smoked pork.

SOPPRESATE (IT): 

This is an acceptable name for a dry salami with an MPR of 1.9:1. This is an Italian 

salami that is lightly flavored with garlic and, generally, hotly seasoned with paprika and 

black or red peppers. It is smoked to varying degrees depending on regional tastes. 

SORBITOL:

This is only permitted in 9 CFR 319.180 products, cured pork products, dried 

beef, kielbasa and products similar to kielbasa. Do not approve when used in other 

products.

SOUFFLE (SPECIES) OR (KIND): 

Product must contain at least 18 percent cooked meat or poultry meat.
SOUJOUK (TK): 

This is a Turkish sausage made from beef which is very dry and highly spiced with an 

MPR of 2.04:1. The product is usually flattened or resembles a dry salami or ring 

bologna. The label must show a true product name, e.g., “Dried Beef Sausage.”

SOUP:

1. Soups that declare meat stock in the product name are meat food products and shall 

contain at least 25 percent meat stock with an MPR of not less than:

a. Condensed soup - 67:1

b. Ready-to-eat - 135:1

c. Beef Bouillon - 67:1 and at least 50 percent beef stock

2. Soups made with meat shall contain not less than:

a. Condensed soup - 4 percent cooked meat

b. Ready-to-eat - 2 percent cooked meat

3. Soups containing smoked meats shall contain not less than:

a. Condensed soup - 4.0 percent smoked meat

b. Ready-to-eat - 2.0 percent smoked meat

4. Soups made with cooked sausages shall contain at least 4 percent cooked sausage.

See: Policy Memo 122 dated August 11, 1992 

SOUP PRODUCTS: 

Bean & Ham Shank: When soup is made from ham shanks, they must be shown in the 

true product name, e.g., “Bean and Ham Shank Soup.” 

Blood: Product must contain at least 1 percent blood and be made under inspection. 

Chowders: Follow standard for soups.

Consomme: A broth cooked with vegetables and then strained. Must have an MPR of 

135:1. 

Consomme Instant: Dehydrated - not amenable. 

Cream: Condensed cream soups may be made from various creams, whole milk, or dry 

milk powder. The amount of cream, whole milk, or dry milk powder should provide a 

minimum of .45 percent butterfat to the final product. Examples: 
1. A cream containing 18 percent butterfat should make up the product formulation; this 

provides .45 percent butterfat to the product formulation. 

2. Dry milk powder containing 27 percent butterfat should make up 1.67 percent of the 

product formulation. 

Dried Meat Soup Mixes: Not amenable. 

Italian Style Minestrone: Soup must contain zucchini. Identify meat in the true product 

name.

Pepper Pot: Soup must contain at least 20 percent scalded tripe. 

Petite Marmite (FR): A soup made with meat, chicken, and vegetables. 

Scotch Broth: Soup must contain at least 3 percent mutton in a thick mutton broth. 

Vegetable: Vegetable soups made with soup stock are not considered amenable. 

SOUSE: 

This is a nonspecific product that can be made with all pork byproducts. The ingredients 

statement directly follows the product name.

SOUTHERN FRIED: 

Southern fried poultry cuts or patties are breaded and fried. This is not geographical.

SOUTHWESTERN STYLE:

An acceptable identification for products containing any five (5) of the following types of 

food ingredients:

Beans (kidney beans, black beans, pinto beans, red or pink beans), corn, chili peppers,

bell peppers, cheddar cheese, cilantro, onions or onion powder, cumin, oregano, garlic or

garlic powder, paprika, chili powder, either mesquite smoked, or mesquite smoke flavor

added.

SOY PROTEIN PRODUCTS: 

Whenever soy flour, defatted soy grits, soy protein concentrate, isolated soy protein, and 

similar products are used as ingredients of meat and poultry products, they must be called 

by their common or usual name (e.g., soy flour, soy protein isolate, etc.). 

Two percent isolated soy protein is equivalent to 3.5 percent binders.
If these products are textured, then “textured” should also be included in the name. We 

allow the use of the term “textured vegetable protein” when the textured soy products are 

mixed with spices, colorings, enrichments, etc., and the ingredients of the textured 

vegetable protein are listed parenthetically. “Vegetable Protein Product” is an acceptable 

declaration for a soy product fortified in accordance with Food and Nutrition Service 

regulations. The ingredients of the VPP must be listed parenthetically. 

SPAGHETTI: 

Sauce with meatballs Must contain at least 35 percent cooked meatballs

Sauce with meat Must contain at least 6 percent meat

with meatballs Must contain at least 12 percent meat 

with meatballs & sauce Must contain at least 12 percent meat

with meat and sauce Must contain at least 12 percent meat

with franks and sauce Must contain at least 12 percent franks

SPAGHETTI SAUCE WITH MEAT STOCK: 

This spaghetti sauce consists mainly of tomatoes with seasoning. Product must contain 5

percent fresh beef and 12.5 percent concentrated meat stock.

SPAGHETTIOS IN CHEESE SAUCE WITH GROUND BEEF: 

Product must contain at least 12 percent meat.

SPANISH RICE WITH BEEF: 

Product must contain at least 20 percent cooked beef.

SPECKWURST: 

Product should conform to sausage standard (9 CFR 319.140) without the use of 

byproducts. Chunks of fat are usually present. 

STARCH: 

Starch, wheat starch, and cornstarch are synonymous in meaning. When “Vegetable 

Starch” is used as a designation, it refers to the starchy materials derived from any 

vegetable source, e.g., potatoes, peas, etc. Tapioca starch cannot be declared as “starch.” 

See: Tapioca Starch
STEAK, CHINESE PEPPER: 

Product must contain at least 30 percent cooked steak. A Chinese dish usually served 

with rice. Beef steak is cut in thin strips, browned, and added to a sauce. Vegetables are 

also added to the sauce; green pepper strips are always used, and other vegetables may 

include celery, onions, scallions, red pepper, bean sprouts, tomatoes, or water chestnuts. 

STEAK, COUNTRY STYLE: 

This term is popular in the Southern region of the country. It resembles a “Gravy and 

Swiss Steak” product. Characteristics of this product are: 

1. It is prepared from the steaking portions of beef (usually from the round) and braised. 

2. The meat is mechanically “tenderized” and floured prior to browning. 

3. The meat is browned by sautéing or oven browning, but not flame browned nor 

cooked in water. 

4. When a true product name is shown as “Gravy and Beef Steak,” at least 35 percent

cooked steak must be used. 

5. When a true product name is shown as “Beef Steak with Gravy,” at least 50 percent

cooked steak must be used. 

STEAK, PEPPER: 

Product must meet the standard for “Fabricated Steak” in 9 CFR 319.15(d) and contain 

green and/or red peppers. 

STICKS: 

There are three types of meat or poultry sticks. 

1. Meat Sticks, which are an extended “pattie-like” product and are usually breaded. No 

more than 10 percent extenders and 30 percent breading are permitted. When whole egg, 

tomato, and nonfat dry milk are used, they must appear as added ingredients in the true 

product name, e.g., “BREADED MEAT STICK - NONFAT DRY MILK ADDED. 

2. The infant finger food type of sticks is usually packed in jars. It conforms to the 

sausage standard and must show a true product name, e.g., “Meat Stick”. 

3. Nonspecific dry or semi-dry sticks that do not meet the sausage standard must be 

followed by the ingredients statement. If products meet the sausage standard, they may 

be identified as “Smoked Sausage.” 
STROGANOFF, MEATBALL: 

Product must contain at least 45 percent cooked meatballs. Sauce portion shall comply 

with the Stroganoff Sauce standard.

STROGANOFF SAUCE:

The sauce must contain at least 10 percent sour cream or a combination of at least 7.5

percent sour cream and 5 percent wine, or 2 percent sour cream, 2 1/2 percent wine, and 9 

1/2 percent whole milk.

STROGANOFF SAUCE WITH/AND BEEF: 

Product must contain at least 31 percent beef or 21 percent cooked beef based on the total 

weight of the product, with sauce portion complying with the stroganoff sauce standard.

STROGANOFF SAUCE WITH/AND MEATBALLS: 

Product must contain at least 31 percent cooked meatballs. Sauce portion shall comply 

with the stroganoff sauce standard.

STROMBOLI (IT): 

Product is not considered a traditional sandwich. Minimum meat requirement is 25

percent fresh or 18 percent cooked meat. The label must show a true product name, e.g., 

“Pepperoni and Cheese Wrapped in Dough.” 

STUFFED CABBAGE WITH MEAT IN SAUCE: 

Product must contain at least 12 percent meat or at least 8 percent cooked poultry.

STUFFED PEPPERS WITH MEAT IN SAUCE: 

Product must contain at least 12 percent meat or at least 8 percent cooked poultry.

 

SUKIYAKI: 

Product must contain at least 30 percent beef. Sukiyaki consists of cut up vegetables, 

e.g., mushrooms, leeks and celery, which are cooked briefly with thin slices of beef and 

soy sauce.

SULFITING AGENTS: 

The presence of sulfiting agents (sulfur dioxide, sodium sulfite, sodium bisulfite, 

potassium bisulfite, sodium metabisulfite, and potassium metabisulfite) must be declared 

on the label if their concentration in the finished meat or poultry food product is 10 PPM 
or higher. However, some finished meat and poultry food products may be comprised of 

multiple separable components, e.g., potatoes or apple cobbler in frozen dinner. For these 

products, if a separable component contains 10 PPM or more sulfiting agents, the 

sulfiting agents must be declared even though the total product contains less than 10 PPM 

of sulfiting agents. When sulfiting agents are required to be declared under conditions 

described above, their declaration shall be according to the following:

1. Sulfiting agents shall be declared by their specific name or as “sulfiting agents.”

2. Declaration shall be in the ingredients statement in order of predominance or at the end 

of the ingredients statement with the statement “This Product Contains Sulfiting Agents” 

(or specific name(s)).

3. When the total product contains less than 10 PPM, but a separable component contains 

10 PPM or more, the sulfiting agent must be declared as part of the component according 

to (1) and (2) above. 

See: Policy Memo 094B dated December 17, 1986

SUMMER SAUSAGE: 

Product may be a semi-dry or cooked sausage. Meat byproducts and extenders are 

permitted.

SWISS STEAK:

Swiss Steak and Gravy: Contains not less than 50 percent cooked beef.

Gravy and Swiss Steak: Contains not less than 35 percent cooked beef.

Product labeled “Swiss Steak” must be floured or dusted before searing, or may have 

flour added to gravy.

SWEET AND SOUR PORK, BEEF OR POULTRY: 

Product requires at least 25 percent meat or poultry meat, or 18 percent cooked meat or 

poultry meat. Product also requires sufficient traditional sweet and sour ingredients 

(fruit, fruit juices, vinegar, etc.) to impart sweet and sour characteristics. 

SZECHWAN STYLE:

Acceptable identification for any product containing one item from three or the four 

groups below.

1. Soy sauce.

2. Spring onions, scallions or leeks.
3. Garlic, ginger, ginger root.

4. Chili, Szechwan peppercorn, Chili oil.

TACO: 

Product must contain at least 15 percent meat.

TACO FILLING: 

Product must contain at least 40 percent fresh meat. The label must show true product 

name, e.g., “Taco Filling with Meat,” “Beef Taco Filling,” or “Taco Meat Filling.” 

TACO FILLING, KIND: 

Product must contain at least 40 percent raw poultry meat.

TAGS, TISSUE STRIPS, BRANDS: 

When tags, tissue strips, brands, etc. are used to apply ingredients statements on sausages 

and other products in casings or link form, the only additional marking required is the 

official inspection legend. However, if other features are added, e.g., the product name, 

all applicable required labeling features are required. 

See: 9 CFR 316.10

TALLOW: 

Acceptable product name for the meat food product consisting of rendered beef fat or 

mutton fat or both. 

TAMALES: 

Product must contain at least 25 percent meat. Tamales prepared with meats other than 

beef and/or pork must include them in the product name, e.g., “Chicken Tamale” or 

“Chicken and Beef Tamale”.

See: 9 CFR 319.305

When inedible wrappings are used, they must be indicated:

a. In the product name, e.g., “Beef Tamale Wrapped in Corn Husk.”

b. As a qualifier to the product name, e.g., “remove parchment paper prior to 

eating,” or
c. As information in the preparation instructions, e.g., “remove the inedible covering

prior to serving.”

The wrapper cannot be included as part of the net weight. 

Filling - must contain at least 40 percent beef.

Pie - must contain at least 20 percent fresh meat. Filling must be at least 40 percent of 

the total product.

(kind) - must contain at least 6 percent poultry meat.

(kind) With sauce or gravy - must contain at least 5 percent poultry meat.

(species) - must contain at least 25 percent meat.

(species) With sauce or gravy - must contain at least 20 percent fresh meat.

If byproducts are used, their presence must be included in the product name.

TAPIOCA PRODUCT:

Tapioca flour – can be used as a binder in some products in which “starchy vegetable 

flour” is permitted, as long as it is declared as tapioca flour.

Tapioca starch – can be used as a binder in some meat and poultry products n which

“vegetable starch” is permitted as long as it is declared as “tapioca starch or food starch.”

Tapioca starch cannot be declared as “starch.”

TAQUITOS: 

A Mexican dish requiring at least 15 percent meat. Cooked meat product is cut into strips 

or shredded and placed in center of tortilla. The tortilla is then rolled around the filling. 

TASAJO SALTED BEEF (SP): 

MPR not to exceed 2:1. Product is stitch pumped and cured in salt brine for 72 hours or 

more after which it is dried with circulated warm air for a period of at least 20 days. If 

the item is dipped in a tallow mixture, a statement must be shown contiguous to the 

product name identifying the constituents of the dipping mixture. 

TEAWURST OR TEEWURST: 

A cooked or uncooked product processed with or without curing and cold smoked 2 to 5 

days. It is ground or coarsely chopped and is characterized by a soft spreadable texture. 
Typical meat ingredients include: pork, beef, pork bellies, and bacon. Fresh pork bellies 

may be used in place of pork fat and bacon. 

TEMPURA: 

A Japanese dish consisting of shrimp, fish, vegetable, meat, poultry etc., each dipped in 

an egg batter and deep fried. The label must show true product name, e.g., “Chicken 

Tempura,” “Pork Tempura,” etc. 

TERIYAKI, MEAT OR POULTRY: 

Cubes or slices of meat or poultry meat which have been marinated in a sauce containing 

soy sauce, some kind of sweetener, and usually ginger, garlic, or wine. When the 

marinated product is combined with additional sauce the product name must reflect the 

sauce; for example, “Beef Teriyaki with Sauce.” 

See: Teriyaki Products when product has not been cooked.

TERIYAKI PRODUCTS: 

Meat and poultry teriyaki products are not required to be cooked, provided a prominent 

statement is on the principal display panel informing the consumer that the product is not 

cooked. Example: “Ready to Cook,” “Raw,” and “Ready to Bake.” 

See: Policy Memo 012 dated September 8, 1980

TETRAZZINI, POULTRY OR BEEF: 

Product must contain at least 15 percent cooked poultry or cooked beef. Made with diced 

cooked poultry or meat in a rich cream sauce containing sherry. This is added to cooked 

spaghetti or noodles in a casserole. Usually topped with bread crumbs or grated cheese. 

TEXTURED VEGETABLE PROTEIN (Textured Vegetable Protein Product) FOR 

COOKED MEAT and/or POULTRY MEAT: 

If the cooked meat and/or poultry meat to TVP ratio exceeds 9:1, then the TVP is 

declared by its common or usual name in the ingredients statement only. 

If the cooked meat and/or poultry meat to TVP ratio is less than 9:1 but at least 7:1, the 

label must contain a qualifying phrase contiguous to the product name, e.g., “Chicken 

Salad, Textured Vegetable Protein Added.” 

If the cooked meat and/or poultry meat to TVP ratio is less than 7:1, the TVP must be 

shown in the product name, e.g., “Chicken and Textured Vegetable Protein Salad.” 
TEXTURED VEGETABLE PROTEIN (TVP) PRODUCTS-FRESH MEAT OR 

POULTRY MEAT RATIOS: 

The following guidelines and labeling requirements have been established regarding use 

of TVP in products other than patties and pizza toppings. 

If the ratio of fresh meat or poultry meat to TVP is greater than or equal to 13:1, the TVP 

product is not considered to be characterizing or deceptive, e.g., 40 percent fresh meat: 3

percent textured soy flour = 13.3:1, and the TVP need only to appear in the ingredients 

statement.

If the ratio of fresh meat or poultry meat to TVP product is less than 13:1 but greater than 

or equal to 10:1, the TVP is characterizing and must be shown as a product name

qualifier contiguous to the product name, e.g., “Hot Dog Chili Sauce made with Beef 

Textured Vegetable Protein added.”

If the ratio of fresh meat or poultry meat to TVP is less than 10:1, the TVP must be part 

of the product name, e.g., as “Beef and Textured Vegetable Protein Hotdog Chili Sauce” 

or “Hotdog Chili Sauce Made with Beef and Textured Soy Flour.”

THAI STYLE:

Acceptable identification for products containing at least five of the following:

Basil, chilies or chili products, cilantro, coconut or coconut products, coriander, cumin, 

fish sauce, galangal, garlic, ginger, green onions, jasmine rice, lemon grass, peanuts or

peanut products, rice noodles, shallots, or soy sauce.

THURINGER:

Usually classed as a “Semi-Dry” sausage with an MPR of 3.7:1. It is usually smoked and 

complies with the following factors: 

1. Pork fat as such may comprise up to 10 percent of the total ingredients. 

2. Heart meat (Beef or Pork) may comprise up to 50 percent of meat ingredients. 

3. Tongue meat (Beef or Pork) may comprise up to 10 percent of meat ingredients. 

4. Cheek meat (Beef or Pork) may comprise up to 50 percent of eat ingredients. 

5. No binders or extenders are allowed. 

6. “Cooked Thuringer” can contain up to 10 percent added water. 
7. Acceptable product names for uncooked Thuringer include: “Beef Summer

Sausage - Thuringer Cervelat” and “Summer Sausage - Thuringer Cervelat.” 

TIPS:

Is the sub-primal of the beef round and is often referred to as the “Sirloin Tip.” If the

term “Tips” is used for other than from the “Sirloin Tip,” it must be qualified as to the

specific part of the primal such as “Beef Ribs Tips.”

TITANIUM DIOXIDE: 

When Titanium Dioxide is used in poultry salads, a qualifying phrase should appear 

under the product name stating that the product has been “Artificially Whitened” or 

“Artificially Lightened.” 

TOCINO: 

Spanish word for salt Pork or Bacon. Except in Puerto Rico, must show and use true 

product name in English, e.g., bacon, salt pork.

TOCINO, POULTRY: 

A fanciful name for a tocino product made from poultry. The fanciful name must be 

followed by a true descriptive product name, e.g., “Chicken Tocino, Sliced, Marinated, 

Cured Chicken Thigh Meat.”

TOCINO (Filipino or Philippine Style): 

The thinly sliced piece of meat taken from either the hind leg or shoulder portion of the 

pork carcass. The product is treated with salt, sugar, and nitrite and/or nitrates, with 

optional ingredients of ascorbic acid, spices, monosodium glutamate, and phosphates. 

Acceptable color agents are annatto, beet powder, and paprika that must be shown as 

“artificially colored.” A true product name must be shown on the label, e.g., “Sliced 

Marinated Cured Pork Shoulder Butt, followed by the solution statement.” 

TOCOPHEROL:

May be listed as “Topcopherol (Vitamin E)” on the label but not “Vitamin E 

(Tocopherol).” Tocopherol and Vitamin E are not synonyms. Also, acceptable in 

rendered or unrendered fat.

TOMATO AND BACON SPREAD: 

Product must contain at least 25 percent cooked bacon.
TONGUE TRIMMINGS: 

Labeling terminology for the various kinds of tongue and cheek trimmings shall be as 

follows: 

1. “(Species) tongue trimmings” shall be used to identify all tissues except cartilage and 

bone that are obtained by converting long-cut to short-cut tongues. This conversion is 

done by making a transverse cut anterior to the epiglottis, removing the soft palate 

and epiglottis, and cutting through the hyoid bone. Approximately 1 1/2 inches of the 

bone is left with the tongue. “(Species) tongue trimmings” may also be used to 

identify salivary glands, lymph nodes, and fat from which the muscle tissue has not 

been removed. 

2. “(Species) salivary glands, lymph nodes, and fat (tongue)” must be preceded by the 

name of the species from which derived. Tongue meat should not include any tissues 

described in paragraph 2.

3. Trimmings from the tongue itself should be identified as “tongue meat” preceded by 

the name of the species from which derived. Tongue meat should not include any 

tissues described in paragraphs 2 and 3 above.

4. Trimmings with fat from tongue is acceptable ingredient in cooked sausage products 

covered under section 9 CFR 319.180 of the regulations. Lymph nodes and salivary 

glands are not acceptable ingredients.

TOPPING - (Species) or (Kind): 

Topping is an acceptable product name for a nonspecific product containing the species 

or kind indicated as well as various other ingredients. The ingredients statement must 

follow the product name. 

See: Pizza Topping Mix

TORTELLINI WITH MEAT: 

Product must contain at least 10 percent meat.

TORTILLA WITH MEAT: 

Product must contain at least 10 percent meat. Tortilla is a thin, flat unleavened masa 

cake which is baked on both sides. 

TOSTADA WITH MEAT: 

Product must contain at least 15 percent meat. A tortilla is usually topped with refried 

beans, meat, cheese, and fresh vegetables. 
TOURISTEN WURST: 

A semi-dry type of sausage. The MPR must not exceed is 3.7:1.

“TROPIC CURE” PORK PRODUCTS: 

Pork products when ready for shipment from the official establishment must have a 

moisture protein ratio not in excess of 3.25:1, and a salt content not less than 6 percent. 

TRUFFLES: 

Meat food product, e.g., “Liver Pate with Truffles” or “Sandwich Spread with Truffles” 

would be expected to be prepared with at the least 3 percent truffles. Labels of product 

containing less than 3 percent truffles should indicate the amount of truffle content in the 

name, e.g., “Liver Pate with 2 percent truffles.” If the name does not feature truffles and 

they are mentioned only in the list of ingredients, we have no minimum requirement, 

provided the illustration does not show truffles. 

TURKEY BRAUNSCHWEIGER: 

The product name must be shown on the label as “Turkey Liver Sausage.” No 

byproducts other than liver are permitted in the product. 

TURKEY CHOPS: 

Turkey chops are prepared by cutting the frozen breast into slabs with each cut being 

made perpendicular to the long axis of the keel bone (sternum). The larger slabs are split 

in half through the center of the sternum, resulting in two individual servings of meat 

with a piece of bone on one side and a thin layer of skin on the other. The smaller pieces 

at each end of the breast are left intact as individual servings. The word steak is 

unsuitable because a turkey steak is boneless by definition. 

TURKEY HAM PRODUCTS CONTAINING ADDED WATER: 

Product otherwise conforming to the standard for turkey ham under section 9 CFR 

381.171 of the poultry products inspection regulations but weighing more than the 

original weight of the turkey thigh meat used prior to curing shall be descriptively labeled 

as follows: 

1. The product name must include in addition to “Turkey Ham”, words that specify the 

amount of the additional substances, e.g., “and percent Water,” “With percent

Water Added,” or “Turkey Ham and Water Product percent of Weight is Added 

Ingredients.” (The ingredients of the added solution may be incorporated into the 

product name, e.g., “Turkey Ham and Water Product percent of Weight is Added 

Water, Salt, Dextrose, Sodium Phosphate, and Sodium Nitrite.”) The blank is filled 
in with the percent determined by subtracting the original weight of the turkey thigh 

meat from the weight of the cooked finished product. “Turkey Ham and 12 percent

Water” is an example. 

2. In retail and non-retail size packaging, the qualifying statements described in 1 above

must be shown in lettering that is either not less than three-eighths inch in height or is 

at least one-third the size of the letters used in the product name and in the same color 

and style and on the same background as the product name. Full length of the product 

labeling is not required. 

3. The “Turkey Ham” portion of the product name must be qualified with the statement 

“Cured Turkey Thigh Meat” in the manner described in 9 CFR 381.171(e). This may 

be effected by using an asterisk as long as there is no type or other designs between 

the total product name and the qualifying statement. Other means of qualifying 

“Turkey Ham” will be evaluated based on clarity. Alternatively, the total name as 

described in 1 and 2 above may be qualified with a statement that includes “Cured 

Turkey Thigh Meat” and the amount of added water, e.g., “Cured Turkey Thigh Meat 

and 12 percent Water.” The statement should be presented in the manner described in 

9 CFR 381.171(e). 

4. The product name shall be further qualified with the statement(s) required by section 

9 CFR 381.171(f) and any other statements required in Part 381. A product 

complying with the standard for Turkey Ham, containing added water, and 

descriptively labeled as stated above, must be produced under a Partial Quality 

Control (PQC) program approved by the Processed Products Inspection Division 

(PPID) prior to the use of the approved label. 

See: Policy Memo 057A dated September 16, 1985

 

TURKEY HAM AND WATER PRODUCTS CONTAINING BINDERS:

Turkey ham products containing added water and binders must be labeled as “Turkey

Ham and Water Products” X percent of weight is added ingredients as described in Policy 

Memo 057a to provide freeze/thaw stability and reduce purge in packages. The binders 

that are acceptable for use in cured pork product can be used in these turkey ham 

products. The binders must be used in accordance with 9 CFR, Sections 9 CFR 319.104 

(d) and 424.21 (c). Where several limits are listed, depending upon the cured pork 

product, the maximum amount permitted in the regulation is acceptable.

TURKEY HAM PRODUCTS CONTAINING GROUND TURKEY THIGH MEAT 

(LABELING): 

Small amounts of ground turkey thigh meat may be added as a binder in turkey ham 

products as defined in 9 CFR 381.171 without declaration, provided the ground turkey 

thigh meat is made from trimmings that are removed from the turkey thighs during the 

boning and trimming process. The amount of ground turkey thigh meat that may be used 
can represent no more than the amount that was trimmed and in no case more than 15

percent of the weight of the turkey thigh meat ingredients when formulated. Products 

containing any ground turkey thigh meat not removed during the boning and trimming 

processes or products containing more than 15 percent ground turkey thigh meat must be 

labeled to indicate the presence of the ground turkey thigh meat, e.g., “a portion of ground

turkey thigh meat added.” The provision in the regulations (9 CFR 381.171(f)) regarding 

the required use of terminology, e.g., “Chunked and Formed,” “Chopped and Formed,” 

and “Ground and Formed” will continue to be followed. 

See: Policy Memo 059 dated March 29, 1983 

TURKEY LOAF: CURED, CHOPPED, (CANNED): 

May contain seasonings, cures, and no more than 3 percent water at formulation. Binders 

and extenders are not permitted.

TURNOVERS: 

Product must contain 25 percent meat or 14 percent poultry meat. Similar to pies except 

the dough is folded. Cheese may be substituted for meat or poultry meat in an amount 

not to exceed 50 percent under the conditions outlined below: 

1. Cheese must be part of the product name, e.g., “Beef and Cheese Turnover” or 

“Chicken and Cheese Turnover.” 

2. Imitation Cheese, substitute cheese, cheese food, and cheese spreads are not 

acceptable replacements for cheese.

TZIMMES: 

The true product name is “Beef and Vegetables” (or similar wording) when at least 50

percent beef is present in the product. “Vegetables with Beef” (or similar wording) is 

acceptable when at least 35 percent raw beef is used.

UKRAINIAN SAUSAGE: 

A dry sausage made from lean pork and/or veal chunks, containing large amounts of 

garlic which dominates the flavor. It is cooked and smoked at high temperatures and then 

air dried. The water activity (Aw) of the finished product shall not exceed 0.92 or a 

moisture/protein ratio 2.0:1 or less. 
VARIETY MEATS IN FRANKS: 

Cooked sausages with variety meats (byproducts) identified in 9 CFR 319.180(b) must 

contain not less than 15 percent red skeletal meat based on total meat block weight. The 

meat block includes meat, meat by-products, and if applicable, poultry.

VARIETY PACKS - HORS D'OEUVRES: 

Whenever FDA regulated products are included as a part of a variety pack bearing the 

legend (e.g., seafood hors d'oeuvres included with meat and poultry hors d'oeuvres), the 

labeling information must still be reviewed to assure accuracy. FDA regulated products 

that are found mislabeled should be corrected according to the policies of the FDA before 

the label can be approved.

VEAL AND PEPPERS IN SAUCE: 

Product must contain at least 30 percent cooked veal.

VEAL BIRDS: 

Product is similar to a turnover made with meat and no more than 40 percent stuffing. 

Categories of products are as follows:

1. Veal Birds - At least 60 percent veal

2. Veal Birds Beef Added - At least 60 percent veal and beef of which 20 percent may be 

beef

3. Veal and Beef Birds - At least 60 percent veal and beef of which up to 50 percent may 

be beef

4. Veal Birds (made from patties) - Birds made from patties shall bear a true product 

name descriptive of patty used, e.g., “Veal Birds made with Veal Patties - Beef Added.” 

The patty portion shall contain 70 percent meat.

VEAL CORDON BLEU (FR): 

The standard requires at least:

1. 60 percent veal;

2. 5 percent ham, Canadian bacon, or cooked cured pork loin; and

3. Cheese (either Swiss, Gruyere. Mozzarella, or Pasteurized Processed Swiss)
If the product is breaded, it must be shown in the product name. When the product is 

made with other than solid pieces of meat, “Chopped and Formed” must be shown 

contiguous to the product name. Beef is not permitted in this product. 

Veal that has been injected with water and phosphates and used for Veal Cordon Bleu 

should be labeled “Veal Roll Cordon Bleu” or other descriptive names as appropriate. 

VEAL DRUMSTICK, BREADED: 

May not contain more than 15 percent water or more than 10 percent extenders.

VEAL FRICASSEE: 

Must contain at least 40 percent meat.

VEAL PARMIGIANA: 

The following categories of products exist:

 

1. “Breaded Veal Parmigiana” is the product name for a solid piece of veal that is breaded 

and topped with cheese and tomato sauce. Breaded cooked veal must represent 40

percent of the finished product.

2. “Breaded Veal Parmigiana, Chopped and Formed Beef (or Beef Fat) Added” is the 

product name for chopped veal with up to 20 percent beef and/or beef fat added that is 

formed, breaded, and topped with cheese and tomato sauce. The chopped and formed 

beef added statement is shown one-third the size of “Veal” contiguous to the product 

name. Breaded cooked patty must represent 40 percent of the finished product. 

3. “Breaded Veal Parmigiana made with Veal Patties, Beef (or Beef Fat) Added” is the 

product name for a veal patty containing at least 70 percent fresh meat (in unbreaded 

patty) of which 20 percent may be beef or beef fat. The patty is breaded, topped with 

cheese and tomato sauce. The entire qualifying statement in the product name is to be 

shown 1/3 size of “Veal” contiguous to product name. The breaded cooked patty 

represents 40 percent of the finished product.

4. Breaded Veal and Beef Patty Parmigiana. The patty may be prepared in proportions as 

governed by 9 CFR 317.2(f)(1)(v) of the regulations; the minimum meat patty 

requirement is 50 percent. If the product is breaded, the name must reflect this fact. The 

cheese component of the product does not have to be shown in the name of the product. 

A specific kind of cheese is not required, although Romano, Mozzarella, and Parmesan 

are the usual types used. No specific spelling of the word “Parmigiana” is required. 

Name applies to a “Cooked Product Assembled, Ready to Heat and Eat.” 

The labeling of Veal Parmigiana made from a veal patty shall include veal patty in the 

product name, e.g., “Breaded Veal Parmigiana made with Veal Patties” or “Breaded Veal 
Patty Parmigiana.” The ingredients of the veal patty do not have to be part of the product 

name. 

See: Policy Memo 092 dated December 16, 1985 

VEAL PATTIES: 

Up to 20 percent beef and/or beef fat of the meat block permitted. Beef and/or beef fat 

must show in the true product name, e.g., “Veal Patties, beef added” or “Veal Patties, 

beef fat added.” Beef and/or beef fat in excess of 20 percent of the meat block must show 

as “Veal and Beef Fat Patties.”

VEAL SCALOPPINI: 

Veal and sauce type product that must contain at least 35 percent cooked sliced veal. 

VEGETABLE DECLARATION ON LABELS: 

1. The use of the terms onion, garlic, celery, and parsley shall mean fresh, frozen, or 

canned. 

2. Processed onion or garlic must be qualified in a manner, e.g., “dried” or “dehydrated 

onion” or may be shown as “onion flakes” or “powdered.” 

3. It is usually not necessary to show vegetables as whole, diced, sliced, granulated, 

powdered, or pureed; however, whenever the name of the vegetable is necessary to 

describe a food, then the name of the vegetable should be modified to show the form of 

its degree of processing.

4. Onion or garlic juice to which water has been added shall be noted, e.g., onion juice 

with water added. 

5. Celery seed may be listed as a spice. 

6. Celery salt shall be shown as celery salt.

 

7. Oil of celery may be listed as a flavoring.

 

VEGETABLE EXTRACT:

The source must be identified i.e. “soy,” “corn” and “beet.”

VEGETABLE GUM: 

Declare common or usual name of each vegetable gum, e.g., Guar Gum. 
VEGETABLE PIE WITH:

“Species” meat must contain 12 percent meat on a raw basis. “Kind” poultry must 

contain 7 percent cooked poultry.

VEGETABLE STEW WITH: MINIMUM MEAT CONTENT

Meatballs 12 percent meat

Meat 12 percent meat

Meat Sauce or Gravy 6 percent meat

Sauce and Meat 12 percent meat

Poultry 6 percent cooked poultry 

meat

VIENNA SAUSAGE - PACKED IN BEEF BROTH: 

Product must contain 80 percent sausage to be in compliance prior to inclusion in can. 

Broth component to have a MPR of not more than 135:1. A manufacturer holds 

trademark rights to the terms “Vienna” and “Vienna Beef.” 

VINEGAR: 

Product must contain at least 4 grams of acetic acid per 100 cubic centimeters 

(approximately 4 percent acetic acid). This strength is referred to as 40 grain vinegar. 

Cider vinegar, which during the course of manufacture has developed an excess of acetic 

acid over 4 percent, may be reduced to a strength not less 4 percent. Cider vinegar so 

reduced is not regarded as adulterated but must be labeled as to its nature as “diluted” or 

“water added” cider vinegar. However, when vinegar of any concentration (not less than 

4 percent acetic acid) is used in a food product, the only labeling requirement is 

“vinegar.” Statements like “diluted” or “water added” are not required. 

VINEGAR PICKLE: 

Sausage in vinegar pickle is approved with the understanding that sausage is completely 

covered with pickle and that the pickle has a pH level not higher than 4.5. 

WATER BASE SOLUTIONS IN RED MEAT IN MEAT PRODUCTS:

Solutions intended to impart flavor (not extend the product) may be added in any amount 

to uncooked, cured and uncooked, uncured red meat products including those that have 

been chunked, ground, wafer sliced, etc., and formed/shaped. Whenever an uncooked, 

cured red meat product is injected, massaged, tumbled, etc., with a flavoring or seasoning 

solution, the product name must be qualified with a statement indicating that the addition 

of a solution has taken place, e.g., “Containing 6 percent of a Solution,” “Injected with up 

to 12 percent of a Flavoring Solution.” The qualifier must appear contiguous to the 
product name whenever it appears on the label. The ingredients of the solution may 

accompany the qualifier or appear in locations prescribed for ingredient statements. 

For products marinated (i.e., soaked, steeped, massaged, tumbled, or injected in order to 

improve taste, texture, tenderness, or other sensory attributes, such as color or juiciness) 

and identified as “marinated,” the solution added is limited to 10 percent. The qualifying 

statement must include the percentage of solution contained in the product, e.g., 

“Marinated with up to 8 percent of a Solution of Water, Salt, and Sugar.” 

In situations where it has been customary to coat a product by rubbing, spraying, or 

dipping water mixed with seasonings, flavorings, etc., onto the surface of the meat, the 

qualifying statement describing this treatment does not have to include the amount and a 

partial quality control program is not needed. If, however, these components are 

incorporated into the meat by excessive rubbing, massaging, or tumbling, a qualifying 

statement indicating the composition and the amount of any solution absorbed is needed 

as described herein. An approved partial quality control program is also needed.

The addition of an enzyme solution to meat products is limited to 3 percent of the raw 

meat product (green weight) by the meat inspection regulations (9 CFR 424.21). If a 

product is treated with an enzyme solution and a flavoring solution, separately or in one 

step, both treatments must be separately identified on the label, e.g., “Tenderized with 

Papain,” and “Marinated with up to 7 percent of a Solution.” No particular order is 

required for these qualifying statements. Combined tenderization/marination solutions 

are limited to 10 percent of the raw meat product (green weight).

For all products, the qualifying statement must be at least one-fourth the size of the 

largest letter in the product name. If the ingredients of the solution accompany the 

qualifier, they must appear in print at least one-eighth the size of the largest letter in the 

product name. Product name labeling prominence guidelines are found in Policy Memo 

087A.

For uncooked products, the percent added substances for the label statement is 

determined by subtracting the fresh (green) weight of the article from the weight of the 

finished (total) product, i.e., after injecting, marinating, etc., dividing by the weight of the 

fresh article, and multiplying by 100.

In all situations where the percentage of a solution is disclosed, a partial quality control 

(PQC) program for the addition of solutions must be approved before the label can be 

used regardless of the amount of solution added. 

Since the meat inspection regulations (9 CFR 319.101 and 102) allow uncooked corned 

beef brisket to contain 20 percent, and uncooked corned beef round and other cuts to 

contain 10 percent of a curing solution above the weight of the fresh, uncured (green 

weight) product without disclosure, the above labeling scheme does not apply until these 

levels are exceeded. If these levels are exceeded, the total amount of added solution, not 

just the level above compliance, must be indicated in the format described for other 
uncooked, cured products. Similarly, the labeling scheme does not apply to uncooked 

cured pork trimmings or uncooked cured pork products that are not labeled to indicate the 

presence of hams, loins, shoulders, butts, picnics, or cured pork made from parts not 

covered by the cured pork products regulation (9 CFR 319.104) until more than 10

percent added substance is present. 

This policy memo does not apply to uncooked cured pork products covered by the cured 

pork products regulation. The labeling schemes for indicating the presence of added 

substances in these products are outlined in the meat inspection regulations (9 CFR 

319.104 and 105) and FSIS Directive 7110.2 (Rev. 1). The percentage of the weight of 

added ingredients is determined as described above.

Cooked red meat products containing added substances are addressed in Policy Memo 

084A.

See: Policy Memo 066C dated November 30, 1994

WATER-DECLARATION: 

The use of water must be declared in the ingredients statement of all products with the 

exception of the following:

1. The water added to lactic acid starter culture (.05 percent or less) for the purpose of 

rehydration. 

2. The water added to products which are freeze-dried or sprayed-dried.

WATER IN CANNED SAUSAGE: 

Water, not to exceed 8 percent of the total product weight, may be used in the preparation 

of precooked pork sausage links intended for canning. The amount of water used is for 

the purpose of replacing that which is lost during the processing operation that takes place 

prior to canning. The weight of the sausage at the time of canning shall not exceed the 

weight of the fresh uncured meat ingredients plus the weight of the curing ingredients and 

the seasoning ingredients. 

WATER-MISTED AND ICE-GLAZED MEAT AND POULTRY PRODUCTS: 

When meat or poultry products are water-misted or ice-glazed, the net weight of the 

product may not include the weight of the water or ice. An acknowledgment to this effect 

must be indicated on the label application form. A prominent and conspicuous statement 

must appear on the principal display panel adjacent to the product name, describing that 

the product is protected with a water-mist or ice glaze (e.g., “Product Protected with Ice 

Glaze”). 
If the manufacturer can show that a water or ice glaze is sublimed from the unpackaged 

product during freezing so as not to compromise the integrity of the product's formulation

or the standard with which it must comply, the labeling of the product need not bear the 

statements identified above. 

Because the regulatory standard 9 CFR 319.15 precludes the addition of water --

hamburger, ground beef and chopped beef patties cannot be ice-glazed and, if there is 

evidence of an ice-glaze on such patties subsequent to freezing, they must be labeled 

appropriately to be sold in commerce, e.g., as “beef patties.” However, water-misting of 

formed hamburger, ground beef, or chopped beef patties just prior to freezing individual 

patties is permitted if (1) the water applied in misting acts as a processing aid to prevent 

shrinkage of the patties, and (2) the misted water sublimes from the surface of the patties 

during the freezing process such that the weight of the patty exiting the freezer does not 

exceed the green weight of the patty just prior to water-misting and freezing. 

See: Policy Memo 108B dated June 24, 1993

WEISSWURST: 

A name for uncured sausage usually made of pork or veal. It is of German origin and

means white sausage. The color of the sausage after cooking is white because of the lack 

of cure and the type of meat used. Weisswurst is similar to Bratwurst. When milk or 

milk and eggs are added to a Weisswurst batch, it should be labeled as “Kalbsbratwurst” 

or “Bockwurst” respectively.

WELSH RAREBIT SAUCE WITH COOKED HAM: 

Product must contain at least 20 percent cooked ham in the total formulation.

WHEAT GLUTEN: 

Acceptable for use to bind fresh meat cuts, e.g., boneless loins, boneless legs, and livers 

together, so that they may be cooked and sliced without falling apart. The amount used 

should not exceed 2 percent of the weight of the total product. The product name shall be 

qualified by the phrase “Wheat Gluten Added.” 

Wheat gluten is not acceptable for use with chunked and/or chopped specific products as 

roasts, rolls, and reformed meat cuts. 

Acceptable in nonspecific products and home-style meat loaves within the prescribed 

limits of other extenders and binders. 
WHOLE HOG SAUSAGE: 

Must contain all primal parts of a hog. Hearts and tongues, in natural proportions, are 

permitted ingredients in whole hog sausage when declared in the ingredients statement. 

Other meat byproducts are not permitted in whole hog sausage. 

See: 9 CFR 319.144 

WIENER SCHNITZEL (GR): 

A veal cutlet prepared by dipping in egg, flour, and bread crumbs and frying to a golden 

brown. 

WILD BOAR: 

Products prepared from wild boar from feral swine are amenable and subject to the meat 

inspection regulations. 

“Wild Boar” is an acceptable label term for a product, provided the words “Wild Boar” 

are directly followed by the statement “Meat from Feral Swine.” The statement “Meat 

from Feral Swine” must appear prominently on the principle display panel as described in 

9 CFR 317.2(d)(1)(2) and (3). If the statement “Meat from Feral Swine” does not directly 

follow the term “Wild Boar,” then an asterisk may be included with the term “Wild Boar” 

and the statement “Meat from Feral Swine” should appear prominently elsewhere on the 

principal display panel. “Wild Boar from Feral Swine,” “Wild Boar Meat from Feral 

Swine,” “Wild Boar (byproduct) from Feral Swine,” are also acceptable product names. 

In order to obtain approval for a product label bearing the name “Wild Boar from Feral 

Swine,” or similar acceptable names, a statement describing and verifying the following 

physical and environmental characteristics typical of wild boar is required: color 

patterns, e.g., white stripes or spots, longer bristly haircoat, elongated snout with visible 

tusks, a “razorback” body shape, and wild boar males which are uncastrated. (We 

acknowledge both males and females under the term “Wild Boar.”) The purchased hogs 

should be obtained from a nonrestrictive environment which permits foraging for 

uncultivated feed, natural selection, and breeding and farrowing without confinement. A 

letter should be submitted with “Wild Boar from Feral Swine” labels describing the 

environment where such swine live and their method of capture or entrapment. These 

same criteria would also apply to imported “Wild Boar Meat from Feral Swine” and 

arrangements should be made through Foreign Programs for slaughter and export from 

approved establishments. 

In multi-ingredient products, e.g., “Beans in Sauce with Wild Boar,” the “Wild Boar” part 

of the product name must be followed by an asterisk and a statement “(Meat or meat 

byproduct) from Feral Swine” must appear somewhere on the principal display panel. 

The ingredient wild boar, wild boar meat, or wild boar byproduct, must be listed as “Wild 
Boar ((Meat or meat byproduct) From Feral Swine)” in the ingredients statement in its 

proper order of predominance. 

See: Policy Memo 097 dated June 4, 1986

WING SECTIONS:

First wing section is described as the wing drummette

Second wing section is described as the wing portion

Wings Sections is an acceptable wing term for both wing drummette and wing portion 

when in natural proportions.

WITH NATURAL JUICES (POULTRY):

The term “With Natural Juices” may be used with poultry products to indicate the 

presence of cooked out juices derived solely from the liquid normally associated with the 

poultry prior to cooking. If liquids have been added to the poultry prior to cooking, 

natural can not be used.

WRAPS:

A ready-to-eat meat/poultry food product that may contain vegetables and seasoning 

ingredients and is wrapped in a dough based component, e.g., tortilla. The product name 

must bear the kind or species, e.g., “Ham Wraps.” The minimum meat or poultry 

requirement is 2 percent cooked meat or 2 percent cooked poultry meat.

YEARLING: 

The term “yearling” (e.g. yearling beef) may be used to describe an animal of either sex 

that is too old to be classified as a calf or lamb but less than 2 years of age. The company 

is required to segregate carcasses and provide product identification to insure that no 

commingling occurs between qualifying and nonqualifying products.

The terms “Yearling Ovine”, “Yearling Mutton” and “Yearling Sheep Meat” are 

acceptable product names for meat derived from sheep between 1 and 2 years of age. 

Yearling Lamb is not an acceptable name for this product.

YEAST: 

1. Dried Brewers Yeast: Acceptable ingredient of meat food products. 

2. Autolyzed Yeast Extract: (Dehydrate of Paste form) Autolyzed yeast extract is not 

considered an artificial flavoring. Its presence should be reflected in the statement of 

ingredients as “autolyzed yeast extract.” 
See: 9 CFR 317.2(f)(l)(i)

9 CFR 317.8(b)(7) 

9 CFR 424.21

9 CFR 381.118(c)

9 CFR 381.147(f)(4)

YIELD GRADES:

When using specific grades for beef and pork cuts, the yield grade numbers must be 

identified based on the boxed product. Therefore, yield grades such as 2 or higher, are 

not acceptable.